Strawberry and Orange Millefeuilles

Strawberry & Orange Millefeuilles

By August 18, 2015

Strawberry and Orange Millefeuilles

  • Prep Time : 20 minutes
  • Cook Time : 25-30 minutes
  • Yield : 4


Strawberry and Orange Millefeuilles

1. Pre-heat the oven to 180° C, 170° C fan, 325 F, Gas mark 3.

2. On a floured surface, roll the pastry out into a rectangle 3mm thick. Cut this rectangle into 4 smaller rectangles.

3. Lay the pastry sheets on baking trays lined with greaseproof paper and brush the tops with the beaten egg. Bake for 25 to 30 minutes until the pastry is nicely golden and crisp.

4. Transfer the pastry sheets to wire racks and allow to cool completely.

5. In a large mixing bowl stir the Sugar and Crumbs Orange Zest Natural Flavoured Icing Sugar (or any flavour of your choicer) briefly through the double cream and then whip vigorously until soft peaks form.

6. Hull the strawberries and cut into slices about 3mm thick.

7. Trim the pastry sheets and cut each one into four rectangles. Take one rectangle and top with a thick layer of cream and a layer of cut strawberries. Lay another pastry rectangle on top and top with more cream and strawberries. Finish off with a final pastry sheet but don’t top this for the moment.

8. Repeat with the remaining ingredients until you have four millefeuilles.

9. To make the icing, weigh out 100g of the Sugar and Crumbs Orange Zest Natural Flavoured Icing Sugar (or any flavour of your choice). Slowly add the warm water one small drop at a time, mixing well until you have a thick icing with a good spreading consistency.

10. Finally, arrange the millefeuilles on a serving platter and top with the icing. I think it looks rather fabulous and indulgent if it drips down the sides a bit. Serve straightaway while the pastry is still nice and crisp. This recipe makes four millefeuilles, but I'd suggest sharing one between two unless you're really hungry!

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 1.00 out of 5)

Leave a Reply

Your email address will not be published. Required fields are marked *