Strawberry Millefeuille with Mint Cream [1×3 Ways]

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

serves 4

– 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.

See the previous recipes in this edition of [1×3 Ways] Puff Pastry here: Roasted Red Pepper and Tapenade Tart & Gravlax and Whipped Chive Mascarpone Tartlettes

xo,

A.

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Friday Postcard

We are roasting in Paris today, it is supposed to get up to 91°F. Not at all this Mainer’s cup of (iced) tea. And maybe for that reason the internet is cutting in and out (mostly out) every few minutes making my loving list plans impossible. So let’s take it easy today and let Newton up there lead us into the garden for the weekend, ok? I thought you might find that a good plan.

I seem to always have around-the-apartment projects on my weekend list but I also have knitting on there this weekend. This past week I managed to finish a knit that I’ve had hanging around for three years and that means I can justify starting something new! What do you have on your weekend list?

xo,

A.

Hallerbos – Bluebells in Belgium

“The bluebells are blooming in the Hallerbos right now. It might be something you’d like to check out.”, a friend texted me before our long weekend in Belgium. Her husband is Belgian and, lucky for me, she has explored more of the country than I have gotten to. When I clicked over to their website, I knew we couldn’t miss this.

Blooming for only one week at the end of April, the bluebells blanket the forest floor to the most astonishing and surreal effect against the chartreuse green of unfurling spring leaves. The forest literally glows. I couldn’t believe our luck when our visit corresponded to that very week. The day was a drizzly one but not too cold, and I would say we actually were very lucky. This kind of half gray day gave the forest an even stronger luminosity and saturation of color.

The Hallerbos is very easy to access, not far from Brussels, and the Belgians seem to make a tradition out of a visit to the bluebells as all the parking areas were full despite the weather. And right they are as this sight is one that I feel so lucky to be able to say I experienced in my life. “Let’s make this a yearly tradition!”, I said to Romain. I can’t wait to see the magic through Élie’s eyes when he is old enough to really absorb the sight.

I only wish you could smell these pictures because the flowers, which bloom alongside large areas of wild garlic in some places, and the fresh tree leaves give off the most delicate, clean perfume of spring. So you’ll have to imagine that part but what I can give you is a visit to the Hallerbos, no matter where you are. Take your time, stroll along, and soak up the colors.

Hallerbos

Vlasmarktdreef 4

1500 Halle, Belgium

The bluebells only bloom for a short time at the end of April and the website has a calendar of the blooming season, but this forest has a number of features, that we have yet to explore, that look like they would be beautiful at any time of year.

And a bonus rare sighting: the three of us in one frame!

xo,

A.

The Day the Tomatoes Came Back

The First Tomatoes | egg & dart blog

I’ve been planning during the quiet of naptime and dreaming in between. But today I am going against the rationalist that says I should have more prepared before I jump in this lake, that I should know where I’m headed. The little one has already woken from his nap and is telling himself stories in his crib. The minutes have ticked by and it’s getting so close to the end of the day. But I’m jumping in this lake. I’m throwing caution to the wind. Because today is the day that I walked into the marché and couldn’t help grinning at everyone. Today was that day, like at the turn of every season, that the newness on the farmer’s table makes my mind bubble with things I want to make, to taste! Today is the day the tomatoes came back.

(Just like the feeling of seeing that table brimming with the first signs of the new season, I am so excited to hit ‘publish’! I’ll be back soon with a little bit about what I’ve been up to.)

xo,

A.

The Surging of Life

I have a post about one of our favorite museums here in Paris to share with you but the truth is I haven’t been able to get myself to take the time to finish editing the pictures. It’s not because I don’t love them but if I’m being honest, I’ve been stalled on them. And then this morning I thought that what I should really share was a celebration of the holiday to come. A holiday for when life comes surging back. And that’s exactly what my mother-in-law wanted me to document in her garden the last weekend we were there. She wanted pictures of that moment in between. The quiet right before the surge of life washes over the sleeping ground. The garden waiting.

So that’s what I knew I wanted to share this Good Friday. Admittedly, winters in this part of France look little like the winters I know in my Maine. The ground rarely gets that unforgiving hollow thump from being frozen nor does it ever stay white very long if it ever gets a layer of snow. I had forgotten what the winter ground sounds and feels like until I was home in February. So curious. And because that rarely happens in this climate, green can blanket the ground even in the darkest months. Hardy old friends like leeks, beets, cabbage, and chard march right through the cold.

But new delicate greens are popping up in every corner. Vibrant colors that have been dormant for months. The birds have so much to tell in the trees and everything seems to be humming. It’s all waking up. It’s all surging back.

A very beautiful spring to you and a very Happy Easter.

xo,

A.