Monday, 7 January 2013

Strawberries Mille-feuille

How can I describe this recipe? The word that comes to my mind is perfection!! It's light, sweet but not too sweet, the whipped cream/strawberry mixture it's to die for and the whole "cake" is a bliss!! You simple have to try it and believe me, you'll thank me later!!! :)

1 sheet of vegan puff pastry
400g strawberries cut in slices
4 tbsp light brown sugar
Icing sugar for dusting

Whipped cream ingredients:
2 cups cashew nut
6 tbsp golden syrup
1/4 cup spread (I use Pure Sunflower)
6 tbsp water
1 tsp vanilla extract

1 - Open the pastry and cut into small squares. I used a small plastic food container upside down.
2 - Using a back of a small spoon or a wooden spoon lightly press the centre of the squares (but not the borders) and bake it at 180c for 25 minutes.
3 - In the meantime mix all the ingredients of the whipped cream in a food processor and beat it for a minimum of 5 minutes or until the mixture smooth, creamy, and slightly fluffy.
4 - Mix the strawberries with the sugar and set aside.
5 - When the pastry is swollen and golden brown, remove it from the oven and using a knife cut the middle of it to open the shells. You will see that there will be a line on the side and that only by pressing the knife you will be able to easily open it.
6 - You will need three pieces of pastry to make one mille-feuile. Spread 2 tbsp of the whipped cream on the base of the shells, spread 2 tbsp of the strawberries mixture on top, put one shell of the pastry on top and repeat the process. Close it with another piece of pastry pressing it lightly
7 - Dust a little of icing sugar on top and serve it straight away.


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