Introduction:
Indulge in two classic French desserts that bring together layers of flavor and texture: Millefeuille and Strawberry Tartlets. Millefeuille, also known as Napoleon, is a rich, flaky pastry with layers of smooth vanilla cream, while Strawberry Tartlets combine a crisp, buttery crust with fresh strawberries and luscious cream filling. Whether you’re hosting a special event or simply treating yourself, these desserts will impress anyone with their elegance and mouthwatering taste. Let’s explore these delectable treats and how you can recreate them at home.
Millefeuille Ingredients:
Puff pastry sheets – 1 package (store-bought or homemade)
Vanilla custard – 2 cups (homemade or store-bought)
Powdered sugar – for dusting
Vanilla extract – 1 tsp (optional, for flavor)
Heavy cream – 1 cup (for whipping)
Granulated sugar – 2 tbsp (for the whipped cream)
Strawberry Tartlet Ingredients:
Shortcrust pastry – 1 package (or homemade dough)
Fresh strawberries – 1 pint (sliced)
Pastry cream – 1 cup (or use whipped cream for a lighter filling)
Sugar – 2 tbsp (optional, to sweeten the strawberries)
Apricot jam – 2 tbsp (for glazing)
Instructions for Millefeuille:
Prepare the puff pastry:
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface. Cut them into three even strips, each about 3 inches wide. Place the strips on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden and crisp. Once baked, remove from the oven and cool completely.
Prepare the vanilla custard:
While the pastry cools, prepare your vanilla custard. In a saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Heat the mixture over medium heat, stirring constantly until it thickens. Remove from heat, stir in vanilla extract, and let it cool to room temperature.
Make the whipped cream:
In a chilled bowl, whip the heavy cream with the sugar until stiff peaks form. Fold the whipped cream into the cooled vanilla custard for a light and creamy filling.
the rest on next page
ADVERTISEMENT
