- Prep Time : 20 minutes
- Cook Time : 25-30 minutes
- Yield : 4
1 - Preheat the oven to 180°C (170°C fan).
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 Icing Sugar 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 Icing Sugar. 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!