For this Valentine’s Day, I decided to make Strawberry Mille-feuille for my husband. The fluffy, crispy puffs go well with vanilla bean pastry cream and fresh sliced strawberries!! I got the motivation to make this after visiting a popular pastry shop in South Korea (Itaewon).
It’s good to make the Vanilla Bean Pastry Cream ahead of time and use the short cut method to make the puff pastry. This recipe requires a lot of repeated steps and chilling.
Try making Strawberry Mille-feuille for your sweetheart!
Cooking time: 2 hours
This recipe makes about 3 pieces
- 130 grams all-purpose flour
- 2 grams salt
- 105 grams cold butter cut into cubes
- 65 grams cold water
- Fresh Strawberries or Rasberries
- Powdered Sugar to dust
For the filling:
- Vanilla Bean Pastry Cream (my recipe)
Things You’ll Need
- 2.5″ or 3″ Round Cookie Cutter
- Make the Vanilla Bean Pastry Cream and refrigerate.
Put all of the puff pastry ingredients except for water into a food processor. Process until well blended. Remove the ingredients from the food processor and mix with cold water until you have a smooth dough. Wrap and chill about 10 to 20 minutes.
Flour the counter and roll out the dough. Give it a tri-fold and wrap and chill about 20 minutes. Give a quarter turn and repeat this process (giving tri-folds) 2 to 3 more times. After the final turning and folding, chill another 20 minutes.
Preheat oven to 400 degrees F. Roll the dough out thinly (about 3mm thin) into a large rectangle. Poke holes all over the dough with a fork. Then cut out 2.5″ or 3″ circles with a Round Cookie Cutter. Chill the cut out dough for about 10 minutes before baking.
Bake for about 10 minutes and add a pan on top of the dough to prevent them from puffing up too much. Then continue baking for about 8 to 10 minutes.
Let the puffs cool completely. Then add fresh Vanilla Bean Pastry Cream and sliced strawberries. Dust with powdered sugar and enjoy!