Strawberry Mille-Feuille
Indulge in the sweet harmony of flaky pastry, juicy strawberries, and velvety white chocolate ganache with every bite of this delectable strawberry mille-feuille.
Ingredients
White Chocolate Ganache:
- 80g or 3/4 cup heavy whipping cream (35% fat or more)
- 1/2 tsp gelatin powder ( bloomed in 1/2 tbsp of water)
- 50g 1/4 cup white chocolate chips
- 1/2 tsp vanilla extract
Puff Pastry Preparation:
- 1 large sheet puff pastry sheet
Assembly:
- 6 tbsp. strawberry jam
- 1 cup fresh strawberries (sliced)
Instructions
White Chocolate g=Ganache:
- Bloom the 1/2 tsp gelatin powder in 1/2 tbsp of water. Meanwhile, warm the heavy whipping cream in the microwave or on the stove, taking care not to bring it to a boil.
- Remove from heat, and add the bloomed gelatin, white chocolate chips or chunks, and vanilla extract. Stir until the gelatin and white chocolate are dissolved.
- Blend the ganache further using an immersion blender to achieve a silky, smooth texture.
- Cover with plastic wrap, ensuring that the wrap touches the surface to prevent skin from forming. Chill in the refrigerator overnight.
Puff Pastry Preparation:
- Preheat your oven to 274'F / 190'C.Line a baking sheet with parchment paper. Roll out each sheet of puff pastry to a rectangle shape, about 1/8 inch thick. Place the pastry on the prepared baking sheet and prick the pastry all over with a fork.
- Place another parchment paper on top of the pastry and a heavy pan. This will prevent excessive puffing, resulting in a smooth surface for easier decoration. Bake the pastry for 15-20 minutes, or until it is golden brown and crispy. Remove the pastry from the oven and let it cool.
Puff Pastry Preparation:
- Preheat your oven to 374'F or 190'C.Line a baking sheet with parchment paper. Roll out each sheet of puff pastry to a rectangle shape, about 1/8 inch thick. Place the pastry on the prepared baking sheet and prick the pastry all over with a fork.
- Place another parchment paper on top of the pastry and a heavy pan. This will prevent excessive puffing, resulting in a smooth surface for easier decoration. Bake the pastry for 20 minutes, remove the heavy pan and baking mat or parchment paper and bake for 10 minutes more or until it is golden brown and crispy.
- Remove the pastry from the oven and let it cool.
- Cut the pastry into even rectangles.
Assembly:
- Transfer the white chocolate ganache into a pastry bag with a large round piping tip (I'm using a 1A for this). Assemble the mille-feuille by placing one sheet of puff pastry on a serving plate. Pipe the white chocolate ganache, leaving a 1/2-inch border around the edges
- Place the strawberry jam in a piping bag and cut a small hole in the tip.
- Pipe the strawberry jam onto the crease or within the ganache.
- Add the other pastry on top, pipe some more ganache, and jam onto it. Decorate it with slices of fresh strawberries as well.
- Chill for 10 minutes before serving. Enjoy!
Notes
Chef's Tip: Choosing the correct type of gelatin is crucial when blooming it. Options include powder, sheets, or leaves with varying strengths. Use gelatin powder in accordance with my recipe for the best results.