for 4 to 6 millefeuilles,
The Sponge Cake :
- 65 gr flour
- 50 gr sugar
- 30 gr almond powder
- 2 yolks
- 2 egg-whites
Beat the egg-yolks with the sugar until pale, then add the almond powder...
Beat the egg-whites until stiff then fold them delicately into the previous mixture...
Then add the flour and mix delicately until homogeneous, then spread it 1cm thick over an oven tray covered with parchment paper...
Put in preheated oven (medium heat) for about 7 minutes (in my oven)... Leave to cool down, reserve...
The Pastry Cream :
- 300 gr milk
- 2 egg-yolks
- 40 gr flour or starch
- 40 gr sugar
- 1 vanilla sugar packet (or 5 - 6 coriander sprigs)
- 50 gr butter
In a large bowl, beat the eggs with the sugars, the fold in the flour...
Bring the milk to boil 30 seconds with the coriander if you decided to flavor the cream with coriander instead of vanilla (in this case do not add the vanilla sugar packet), then let infuse for 5 min. Pour half of this milk into the egg/sugar mixture and mix well...
Put back the mixture into the pan and cook until it thickens (1 or 2 minutes)...
Out of the heat add the butter, stir until completely melted and homogeneous... Pour in a large bowl, cover it with plastic film directly on the surface of the cream and put in the fridge...
The Puff Pastry :
For the dough,
- 100 gr flour
- 45 ml water
- 30 gr butter
- 1 tsp salt
For the "floured butter",
- 110 gr butter
- 45 gr flour
To prepare the puff pastry follow the steps here : click!
When done, roll it out 2 mm thick if you want the puff pastry quite thin, more like 3 mm if you like it a bit more thick. Cut a square 25x25 cm out of it, and place on an oven tray covered with parchment paper...
Place another sheet of parchment paper over it, and put over it something pretty heavy like another oven tray or a tart pan... Put in preheated oven (high heat) for about 25 minutes...
At mid-cooking time, remove the oven tray from the top, then put back the puff pastry in the oven... 5 minutes before the end of cooking time, sprinkle the top with icing sugar in order to caramelize...
The Coriander Syrup :
- 50 ml water
- 25 gr sugar
- 5 coriander sprigs
Blend the water and sugar in a saucepan, when it begins to boil, add the coriander sprigs, let them boil for 30 seconds, then let infuse for 5 minutes out of the heat... Then remove the coriander and reserve...
The Assembly :
- strawberries cut in small pieces
Cut in two the puff pastry...
Pour a layer of pastry cream, add some strawberries...
Cut the sponge cake to fit the puff pastry, then brush it with the coriander syrup...
Add another layer of pastry cream, more strawberries and then the last puff pastry...
Put in the fridge for 2 hours, then divide nicely in 4 to 6 parts...
Prepare the Mascarpone Chantilly :
- 100 gr cream
- 100 gr mascarpone cheese
- 20 gr icing sugar
Beat the cream and the mascarpone (cold) in a large bowl cold as well. When it forms peaks, add the sugar and keep beating until the right texture...
Put the cream in a pastry bag with a St Honoré tip... (or another one)
Place the millefeuilles on their edge and decorate the top with the mascarpone chantilly... and some strawberries and coriander leaves...
The Initial Project :
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