STRAWBERRY MILLE-FUEILLE

INGREDIENTS

500g block puff pastry
1 tsp icing sugar
300g strawberries, sliced

For the crème pâtissière:

4 egg yolks
75g caster sugar
15g plain flour
15g cornflour
350ml milk
1 vanilla pod, split

METHOD

1. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Roll the pastry out until it is 2-3mm thick. Cut into a rectangle measuring 30cm x 20cm and place on a baking sheet lined with baking parchment. Prick all over with a fork and chill.

2. Remove the pastry from the fridge and place another sheet of baking parchment on top of the pastry, and place another baking sheet on top to weigh it down. Bake for 20-25 minutes until crisp and golden. Allow to cool before carefully cutting into thirds.

3. To make the crème pâtissière, heat the milk and vanilla pod in a saucepan until almost boiling. Whisk together the egg yolks and sugar until slightly thickened and then whisk in both the flours. Pour the milk into the egg mix, stir well and return to the pan.

4. Gently heat until thick and bubbling, stirring all the time. Cover with greaseproof paper and allow it to cool completely. Spoon the crème pâtissière into a piping bag with a plain nozzle that measures about 11/2 -2cm wide.

5. To assemble the mille-feuille, place a third of the pastry on a platter and neatly pipe half of the crème pâtissière over it. Arrange half of the strawberries on top of the crème pâtissière. Top with another sheet of pastry and repeat by piping the remaining crème pâtissière and adding the remaining strawberries. To complete the dessert, place the third section of pastry on top and dust with icing sugar to serve.