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White chocolate cream and strawberry mille-feuille
White chocolate cream and strawberry mille-feuille
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Prep Time:
65 minutes
Cook Time:
30 minutes
Total Time:
95 minutes
Indulgent strawberry dessert with white chocolate syrup - perfect for a dinner party centerpiece.
Ingredients:
  • 500g strawberries, hulled, halved
  • 107.50 gm caster sugar
  • 1 1/2 sheets frozen puff pastry, partially thawed
  • 6.00 gm gelatine powder
  • 200g white chocolate, chopped
  • 2 eggs, at room temperature, separated
  • 1 egg yolk, extra
  • 300ml thickened cream, whipped
  • White chocolate curls, to decorate
  • Icing sugar, to decorate
Instructions:
  • Preheat your oven to a toasty 220C (200C for fan-forced ovens) and prepare a large baking tray by lining it with baking paper.
  • In a medium saucepan over medium heat, combine strawberries, 2 tablespoons water, and 1/3 cup caster sugar. Stir occasionally and cook for 3 minutes until strawberries soften. Transfer the strawberries to a heatproof bowl using a slotted spoon. Increase heat to medium-high, boil the syrup for 1 to 2 minutes until slightly thickened. Remove from heat and let both the syrup and strawberries cool completely.
  • Lay the pastry sheet on the tray and fold half of it over the other half to create a rectangle. Press the edges to seal. Bake at 350°F for 15-20 minutes until golden brown. Let it cool completely before using.
  • In a small jug, gently sprinkle gelatine over 2 tablespoons of boiling water. Stir until gelatine is completely dissolved. Allow to cool for 5 minutes.
  • Place the chocolate in a microwave-safe bowl and heat on HIGH (100%) in the microwave, stirring every 30 seconds with a metal spoon, until smooth, for 1 to 2 minutes. Let it cool before using.
  • Beat egg whites with an electric mixer until soft peaks form. Whisk egg yolks and remaining caster sugar in a separate large bowl until combined. Gently fold in 1/4 of the whipped cream, then add the cooled chocolate and gelatine mixture. Fold in the rest of the whipped cream, followed by the egg whites. Cover with plastic wrap and refrigerate for 30 to 40 minutes until thickened. Strain the mixture through a fine sieve to remove lumps.
  • With a large serrated knife, slice the pastry sheet in half lengthwise to create 2 rectangles. Position one piece of pastry on a large serving platter. Spread half of the chocolate cream on top, followed by half of the strawberry mixture and half of the syrup. Repeat the layering process with the remaining pastry, chocolate cream, strawberry mixture, and syrup.
  • Top the Mille-feuille with delicate chocolate curls and a light sprinkle of icing sugar. Serve promptly.

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