Well, I’m back! And now that it’s summer, cooking is a whole new ball game. Lets start with one of the best summer foods: Strawberries.
Today, I bring you strawberries in the form of a dessert… Which of course are strawberries at their finest.
: Millefeuille with Toasted Hazelnuts, Cointreau and Strawberry Mascarpone Cream Filling :
(Need I say more?)
Serves 4 (makes 2 millefeuille, each serves 2 persons)
1 sheet of ready-rolled puff pastry (approx. 200g)
Flour for dusting
1 egg, beaten
300g strawberries, hulled and sliced
20g hazelnuts, roughly chopped and toasted
Mint leaves for decorating
For the filling
50g icing sugar
Zest of 1 orange
For the jam
5 tablespoons of strawberry jam
2 tablespoons of cointreau (or orange juice)
Open out the sheet of pastry on a floured surface, roll it out a little thinner, to a 30 x 32cm rectangle. Divide into 3 equal rectangles.
Then place the pastry on a floured baking sheet. Prick all over with a fork and rest in the fridge for 20 minutes.
Heat the oven to Gas Mark 4, 180ºC.
Remove the pastry from the fridge, brush with egg wash. Place in the preheated oven for 15-20 minutes until golden. Remove from the oven and allow to cool completely on a wire rack.
Combine the mascarpone, cream, icing sugar and orange zest.
Mix the jam with the cointreau (or orange juice).
To assemble the mille-feuille, place one pastry strip on a board or serving plate, brush with half the strawberry jam, spread over a third of the cream mixture, a sprinkle of hazelnuts and cover with a layer of strawberries. Place the second piece of pastry on top. Brush with the remaining strawberry jam, spread over half of the remaining cream, a sprinkle of hazelnuts and a layer of strawberries. Place the last piece of pastry on top and spread over the cream and then a layer of strawberries and sprinkle on the remaining hazelnuts. Chill for 30 minutes.
Decorate with mint leaves and dust with icing sugar just before serving.