Impress your friends and family with this Strawberry Mille-Feuille with White Chocolate Cream which is a French layered pastry dessert. The sweet, sticky strawberries and creamy white chocolate breaks through the flaky pastry, creating a delight of textures and flavours!
500 grams strawberries, hulled and halved
½ cup caster sugar
1 ½ sheets frozen puff pastry, partially thawed
2 tsp gelatine powder
200 grams while chocolate, chopped
2 eggs, at room temperature and separated
1 egg yolk
300ml thickened cream, whipped
Icing sugar, to decorate
1. Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper.
2. Place strawberries, 2 tablespoons water and 1/3 cup caster sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until strawberries have softened. Using a slotted spoon, transfer strawberries to a heatproof bowl. Increase heat to medium-high. Bring syrup to the boil. Boil for 1 to 2 minutes or until thickened slightly. Remove from heat. Set syrup and strawberries aside to cool completely.
3. Meanwhile, place the whole pastry sheet on the prepared tray. Place the pastry half next to one side of the whole sheet, overlapping slightly, to form a large rectangle. Press edges together to secure. Top with another sheet of baking paper and another large tray. Bake for 15 to 20 minutes or until golden. Remove top tray and baking paper. Set aside to cool completely.
4. Sprinkle gelatine over 2 tablespoons boiling water in a small jug. Stir until gelatine dissolves. Cool for 5 minutes. Meanwhile, place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds with a metal spoon, for 1 to 2 minutes or until smooth. Set aside to cool.
5. Using an electric mixer, beat egg whites until soft peaks form. Whisk egg yolks and remaining caster sugar in a separate large bowl until combined. Working quickly, fold 1/4 of the whipped cream into egg yolk mixture, then fold in the cooled chocolate and the gelatine mixture. Fold in remaining whipped cream, then egg whites. Cover surface with plastic wrap. Refrigerate for 30 to 40 minutes or until thick. Push mixture through a fine sieve to remove any lumps.
6. Using a large serrated knife, cut pastry sheet in half lengthways to form 2 rectangles. Place 1 piece of pastry on a large serving platter. Spoon over ½ the chocolate cream. Top with 1/2 the strawberry mixture and ½ the syrup. Repeat with remaining pastry, chocolate cream, strawberry mixture and syrup.
7. Dust Mille-feuille with icing sugar. Use a serrated knife to cut into portions, being careful not to break the pastry. Serve immediately, best to eat it the day of making it.
Recipe credit: 'Taste AU'