Strawberry jam millefeuille recipe preparation
- 4 egg yolks
- 75g caster sugar
- 10g plain flour
- 10g cornflour
- 250ml milk
- Half a vanilla pod
- 150ml double cream
- Half a jar of strawberry jam
- 500g prepared puff pastry
- Icing sugar for dusting
- 225g icing sugar, sifted
- 1 tablespoon lemon juice
- 5g cocoa powder
Preheat the oven to 210ºC and line a 30cm x 40cm baking sheet with greaseproof paper. Dust the paper with sifted icing sugar.
Roll out the puff pastry so it’s about 2cm larger than the baking sheet all the way round as it will shrink back during cooking. Lay the pastry onto the greaseproof paper on the baking sheet and dust with more icing sugar. Give the pastry a few pricks with a fork, then layer another sheet of greaseproof paper on top, followed by another baking sheet. This stops the pastry puffing up too much. Bake for about 30 minutes or until the pastry is crisp and golden. Once out of the oven, remove the top tray and leave to cool for five minutes. Trim the edges of the pastry neatly and then cut into three equal rectangles. Allow to cool completely.
Make the crème patissiere by whisking the egg yolks and caster sugar together until pale and creamy. Keep whisking as you add the flour and cornflour to reach a smooth consistency. In a non-stick pan, bring the milk to simmering point with the seeds scraped out of the vanilla pod . Remove from the heat and whisk into the egg mixture. Return the crème to the pan and heat gently for about 10 minutes until thick and smooth, stirring all the while. Allow to cool.
Strawberry jam millefeuille recipe assembly
Start with one piece of pastry. Spread it with about half of the strawberry jam, leaving 1cm clear around the edges. Top with about half of the crème patissiere, carefully smoothed over. Add the next piece of pastry and repeat the process. Finish with the last piece of pastry.
Make the icing by mixing 200g of the icing sugar with the lemon juice and about a tablespoon of water until smooth. The mixture should be soft but not runny. In another bowl, mix the remaining icing sugar and cocoa powder with a couple of teaspoons of water to make a smooth paste. Spread the white icing over the top of the millefeuille stack, then pipe across four lines of the chocolate icing. Drag a toothpick along the icing to feather the chocolate lines into the white.
Chill your finished millefeuille recipe for a few hours before serving.