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Wild “Gariguettes” Strawberry Millefeuille

Ingredients

Puff Pastry:

  • 1 packet quality puff pastry (Hertha)
  • Icing sugar to dust

Cream:

  • 1 vanilla pod
  • 100gm whipping cream
  • 2 tbsps amaretto
  • 100gm mascarpone cheese

Strawberry Sauce:

  • ½ cup Gariguettes strawberries
  • 2 tbsps caster sugar
  • 2 tbsps amaretto
  • 1 tsp lemon juice

Servings: 4

Method

Puff Pastry:

  1. Preheat oven to 190°C.
  2. Line a baking tray with baking paper.
  3. Roll the pastry out flat onto a cool surface and cut 6 rectangles of approximately 10cm x 6 cm each.
  4. Place a small amount of icing sugar in a fine mesh sieve and dust the top of the pastries lightly.
  5. Place the pastries on the prepared baking tray and bake for 10-12 mins or until puffed and golden brown. This can be prepared several hours in advance and store in an air-tight container until needed.

Cream:

  1. Split the vanilla pod down the centre and scrape the seeds from the pod into a bowl with the whipping cream.
  2. Whisk the whipping cream until thick and then add icing sugar and whisk till it’s evenly mixed.
  3. Roll the pastry out flat onto a cool surface and cut 6 rectangles of approximately 10cm x 6 cm each.
  4. Place the mascarpone in another bowl and gently fold 1/3 of the cream into the mascarpone using a spatula.
  5. Once combined, fold the remaining cream into the mixture. This can be made several hours in advance and kept in the fridge until needed.

Strawberry Sauce:

  1. Combine Gariguette strawberries, sugar and lemon juice in a bowl and leave to macerate for about 20 mins..
  2. Blend mixture until smooth.
  3. Taste and add more sugar or lemon for desired sweetness.
  4. Sieve the mixture into a bowl and keep in fridge until needed.

To Serve:

  1. To assemble the millefeuille, cut the puff pastry rectangles in half horizontally to achieve 6 pastry bases and 6 pastry tops.
  2. Spoon a very small amount of mascarpone cream onto the centre of 4 serving plates and place a puff pastry base on top. (This will prevent the pastry from moving around the plate.)
  3. Spoon or pipe a layer of mascarpone cream onto the pastry base.
  4. Drizzle a little strawberry sauce over the cream and then arrange a layer of wild strawberries over the cream.
  5. Place a second layer of puff pastry on top (use 2 pastry bases and 2 pastry tops in the middle layer so you are left with 4 pastry tops to finish).
  6. Repeat with the layering of mascarpone, strawberry sauce and Gariguette strawberries.
  7. Lightly dust the remaining 4 pastry tops with icing sugar and place them on top of the Gariguette strawberries to finish the millefeuille.
  8. Spoon some strawberry sauce on the plates to decorate and serve immediately.

    9. Recipe is contributed by Chef Claudia Kelly