Mille-feuille with Strawberries – Rob Kirby Guest Recipe
250g Annabel’s strawberries (halved)
250g puff pastry
250ml double cream
3 teaspoons caster sugar
Seed 1/2 fresh vanilla pod
Icing sugar for dusting
How to Make it
Roll out puff pastry on a floured surface until 1cm in thickness. Place the rolled pastry between two trays lined with silicon paper, making sure the top tray is laid across pastry as this stops it rising and gives you layers when cooked.
Place in pre-heated oven at 180°C
Cook for 15 -20 minutes or until pastry is golden brown between the trays. Then place on cooling rack and allow to cool.
Whip up double cream before folding in caster sugar and vanilla seeds.
Take a serrated edge knife and carefully slice your pastry into 3 layers, then cut into equal oblong portions.
Neatly stack your strawberries in rows and spoon in whipped cream, layer with the second leaf of pastry and repeat process with the strawberries and cream. Take the final leaf of pastry, dust with icing and caramelise with a hot skewer or blow torch before placing on top to serve.
Photography: Amber Kirby