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Fraise Millefeuille
Pastry with Strawberries
2 C milk
3/4 C sugar
4 egg yolks
1 vanilla pod, sliced lengthwise
3-1/2 TBS corn flour
1/4 C butter
2/3 C whipping cream
1-1/2 LBS fresh strawberries
2 C Quick Puff Pastry or Puff Paste
1/2 C white frosting (see recipe below)
Slice vanilla pod lengthwise; add to a pan along with the milk and 1-1/2 tablespoons sugar. Bring to a boil over medium heat. Meanwhile, beat together the egg yolks and remaining sugar in a bowl. Whisk corn flour into egg mixture. Remove milk from heat and add the egg mixture, whisking constantly. Remove vanilla pod and return to low heat. Cook, stirring constantly, for about two minutes. Pour mixture into a bowl; add the butter one small cube at a time. When butter has been incorporated, set aside to cool. Stir occasionally so mixture cools and thickens evenly.
Prepare Puff Pastry. Preheat oven to 350-degrees F. Roll out puff pastry into three sheets. Layer with plastic wrap. Place in refrigerator to chill for at least thirty minutes. Layer each pastry sheet on waxed paper and set on baking trays. Place in oven and bake for thirty-five minutes. When pastry rises and turns golden, remove from oven. Set a plate on top of each pastry sheet; set aside to cool.
White Frosting:
1 C milk
1/4 C all-purpose flour
1/2 C shortening
1/2 C butter
1 C white sugar
1 tsp. vanilla extract
In a small saucepan, combine milk and flour. Cook over medium-high heat until mixture comes to a boil. Remove from heat and set aside to cool. When milk mixture is cool, add butter, shortening, sugar and vanilla. Beat with an electric mixer for ten to twelve minutes, scraping the bottom of the bowl occasionally. Refrigerate frosting about thirty minutes before using.
Continue with Fraise Millefeuille: After pastries have cooled, spread icing on smoothest side of each pastry sheet. Place in a preheated 425-degrees F oven. Bake for about four minutes, or until lightly caramelized. Allow the pastry to cool, then proceed to assemble the cake. Whip the cream; fold through the custard mix.
Place a sheet of pastry on a serving plate; add layer of cream. Clean and snip strawberries; slice and add a layer to cake. Repeat layering until three sheets of pastry have been assembled. Use whole strawberries to decorate the top of the cake. Cut into fingers and serve.
Fraise Millefeuille is also known as Prince Albert Millefeuille Pastry with Strawberries.
Trivia Note: The mille-feuille (French translation: "thousand-leaf") is a pastry that originated in France. It is also known as vanilla slice, cream slice, custard slice, and the Napoleon. Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream or jam are substituted. The top is usually glazed with icing or fondant in alternating white icing and brown chocolate strips, and combed. Alternatively the top pastry layer may be dusted with confectioner's sugar, cocoa, or pulverized nuts (roasted almonds). [Data source: Wikipedia].
*Fraise Millefeuille image (C) Rama (2006). Used under the Creative Commons Attribution-Share Alike 2.0 France license.
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