STRAWBERRIES & CREAM MILLE-FEUILLE

MAKES 4 PREP 10 MINS COOK 25 MINS

Preheat oven to hot, 200°C. Line two oven trays with baking paper. Using one and a half sheets thawed puff pastry, cut out 12 even rectangles. Arrange on trays. Top with a sheet of baking paper and a second tray (see tip). Bake 20-25 minutes until golden and crisp. Remove tray and paper and set aside to cool. In a bowl, using an electric mixer, beat 300ml tub thickened cream, 2 tbsp icing sugar and 2 tsp vanilla bean paste together till firm peaks form. ICING Sift 1 cup icing sugar into a medium heatproof bowl. Stir in 20g melted butter and 1 tbsp lemon juice to make a thick paste. Place bowl over a saucepan of gently simmering water, stirring until mixture is smooth. Spread over four pastry rectangles. Set aside to set. Melt 50g dark chocolate. Drizzle over icing. Top remaining pastry with hulled, sliced strawberries and dollops of cream. Stack two cream filled pastry sheets, then top with an iced rectangle. Serve with extra sliced strawberries.