Strawberry and Honey Millefeuille
Ingredients
- 375 gm puff pastry sheet
- 1 egg, beaten for egg wash
- 350 gm strawberries, sliced
Honey pastry cream
- 4 egg yolks
- 1 tbsp caster sugar
- 2 tsp vanilla paste
- 5 tbsp corn flour
- 750 ml full cream milk
- ⅓ cup honey (100 gm)
- 40gm unsalted butter
- ¼ cup cream
Almond praline
- 1 cup (220 gm) caster sugar
- 100 gm almonds, toasted and roughly chopped
Method
- To make the honey pastry cream, in a medium bowl, whisk together the egg yolks, sugar, vanilla and corn flour and whisk until smooth. In a medium saucepan bring the milk to a simmer then remove from heat and slowly pour into egg mixture, whisking continuously to combine. Pour mixture back into saucepan and cook over medium heat, stirring, until thick, remove from heat and whisk in the honey and butter. Allow the custard to cool, then cover the surface of the custard with plastic wrap and refrigerate until cold.
- Preheat oven to 200°C Fan forced.
- Take puff pastry out of refrigerator and cut in half so you have two identical pieces, then cut each piece into 6 so you have 12 rectangles in total. Lay the pastry on a baking paper lined tray and brush top with egg wash. Transfer to oven and bake for 10 minutes, then reduce oven to 180°C and cook for a further 15 minutes until golden, risen and crisp; allow to cool completely.
- Meanwhile, for the almond praline, place the sugar and ¼ cup of water in a small saucepan over medium-high heat and cook just swirling the pan occasionally, until a deep caramel. Remove from heat, quickly add the almonds and pour onto an oiled tray to cool and harden, then roughly chop, set aside.
- Pour the cream into the honey pastry cream and whisk with an electric mixer for two minutes until smooth. Fill a large piping bag with pastry cream, secure the end and refrigerate until ready to assemble tarts.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
