Recipe - Strawberry Cream Millefeuille

1 375 gram pac ready rolled
puff pastry
25 g Caster sugar; (1oz)
284 ml Pot double cream
1 tablespoon Icing sugar
450 g Punnet strawberries; stalks
removed and
; washed. One half of the
; punnet pureed in a
; food processor, the
; remainder finely
; cut or sliced up

TO GARNISH
4 Reserved whole strawberries
Icing sugar for dusting

Preheat the oven to 220C, 425F, Gas Mark 7.

Unroll the pastry and cut into 10cm x 5cm (4 inches x 2 inches) oblongs.
Then place on a baking tray, prick all over with a fork then cover with a
layer of parchment paper and top with another baking tray.

Place in the oven and cook for 10 minutes, then remove the baking tray and
parchment paper sprinkle with sugar and cook for a further 5 minutes or
until the sugar has melted and gone golden in colour.

Allow to cool on a cooling wire.

Place the double cream and icing sugar in a bowl and whip lightly, then
fold in 3 tablespoons of the strawberry puree. Place in a piping bag fitted
with a 1cm (One half inch) star nozzle.

Pipe the cream onto 7 pieces of the pastry, then top with strawberries and
another piece of pastry. Place on individual serving plates, dust with
icing sugar and decorate the plates with the remaining puree and a
strawberry half. Serve immediately.

Converted by MC_Buster.

NOTES : An easily prepared dessert comprising of sweetened puff pastry,
cream and strawberries.This could also be served at afternoon tea.Requires
cooling time before sandwiching together.

Converted by MM_Buster v2.0l.