Strawberry puff pastry slices (millefeuille)

Name: Strawberry puff pastry slices (millefeuille)
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 2 discs (75 g each) frozen puff pastry; 20 g fresh ginger; 200 ml Milk; 1 egg (size M); 1 Egg yolk (size M); 70 g Sugar; 3 TSP Sugar; 15 g Cornstarch; 400 g small strawberries; 1-2 TEASPOONS Lemon juice; 150 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

2 discs (75 g each) frozen puff pastry
20 g fresh ginger
200 ml Milk
1 egg (size M)
1 Egg yolk (size M)
70 g Sugar
3 TSP Sugar
15 g Cornstarch
400 g small strawberries
1-2 TEASPOONS Lemon juice
150 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Place puff pastry slices next to each other and defrost at room temperature. Peel ginger and grate finely. Bring milk to the boil. Mix egg, egg yolk, ginger and 70 g sugar. Stir in starch. Stir in half of the milk, then stir into the remaining milk. Bring the ginger cream to the boil while stirring and simmer gently for about 1 minute. Pour cream into a bowl, cover the surface with foil and chill for about 2 hours.
2
Place the puff pastry slices on top of each other and roll out thin rectangular shapes (approx. 22 x 34 cm) on a work surface sprinkled with sugar. Sprinkle both sides of the puff pastry with 1 teaspoon of sugar each and roll it over again briefly. Place the puff pastry on a baking tray lined with baking paper and prick several times (distance of approx. 1 cm) with a fork. Bake the puff pastry in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 15 minutes until golden brown. Take out and let it cool down.
3
Wash and clean the strawberries. Puree 100 g strawberries, 1 teaspoon sugar and lemon juice. Quarter the remaining strawberries. Stir ginger cream until smooth. Whip cream until stiff and fold into the ginger cream. Cut puff pastry into 16 strips. Put cream and strawberries between 2 puff pastry strips each. Dust with icing sugar and serve with the puree.