For this last recipe in the [1×3 Ways] Puff Pastry series I was really craving something light and fresh and full of the gorgeous strawberries of the season. Élie has been eating these by the handful and we have to sneak some for ourselves when he isn’t looking! They are just the right amount of sweet and so, so juicy. To pair with that, I had to have something equally refreshing and simple: mint whipped cream sounded perfect. Layers and layers of mint cream and strawberries: Strawberry Millefeuille with Mint Cream.
Now, this is a really simple version of the beautiful classic millefeuille so don’t be afraid. You could easily make the pastry strips the day before and just stack up all the goodies just before serving. And to be honest, like all the recipes in this series, you can construct this any way you like! Make little individual tartlettes of the ingredients or just one large flat tart if you want it really laid-back. It’s really up to you. Either way, you really can’t go wrong with mint cream and fresh spring strawberries.
Strawberry Millefeuille with Mint Cream
– 1 x 250g package of puff pastry (thawed if frozen)
– 2 tsp. sugar
– 1 c. heavy or whipping cream
– scant 1/4 c. mint simple syrup*
– 1 1/2 c. fresh strawberries, sliced
– small handful of fresh mint leaves
Preheat the oven to 210°C / 410°F with your baking pan turned upside down in it. Preheating the pan with the oven will give you a beautifully crisp crust and turning the pan upside down will make it easy to slide the finished pastry off onto a cutting board. This is the same technique I use for pizza; using a pizza stone if you have one would be fantastic as well.
Roll the pastry out on a piece of lightly floured parchment paper the size of your baking tray to a roughly 9″/23 cm by 12″/30 cm rectangle. Sprinkle the pastry with the sugar and lightly roll your rolling pin across to push the sugar into the top of the pastry. Gently prick all over the pastry with a fork. Slice across width-wise to create 4 equal sized strips (roughly 9″/23 cm by 3″/7.5 cm strips). Gently reposition them so there is a little space between each and transfer the parchment and pastry to your hot baking tray using a small cutting board slid underneath to help you support it. Bake until puffed and golden and the sugar has melted and turned glossy, about 10 to 15 minutes. Remove from the oven and cool completely.
To make the mint cream, whip the cream to stiff peaks using your preferred method (I like the blender but watch it like a hawk or you will end up with butter!). Adding it in two batches, gently fold the simple syrup through the whipped cream. Chill until needed.
To assemble, layer roughly 2 1/2 tbsp of mint cream on one of the pastry strips and top with 1/3 of the strawberry slices and a few small mint leaves scattered about. Place the next pastry strip gently on top and repeat the mint cream, strawberry, and mint applications. Repeat for a final layer then top with the fourth pastry strip. Serve immediately with the extra mint cream in a bowl on the table because can you ever have enough of that? Be sure to use your sharpest knife and lightest hand to serve.
* Mint Simple Syrup: Bring 1/2 c. water and 1/2 c. sugar to a boil with a handful of torn fresh mint leaves in a saucepan. Remove from heat and let infuse until the syrup has cooled. You can also use this on ice cream or mixed in sparkling water for a homemade soda.