STRAWBERRY MILLE FEUILLE

A classic French dessert with a twistrosé and strawberry crème diplomat, in between crispy layers of puff pastry. Serves 10 Prep time 3 hours Cook time 1 hour feuilletage inverse • 400g flour • 400g butter, cubed • 5g salt • To prepare the beurre manié, sieve 130g of flour onto marble surface. • Mix butter into flour until all is combined. • Roll out the beurre manié into a square, wrap it in cling film and refrigerate for 20 minutes. • To prepare the détrempe, pour the remaining flour onto the table and make a well. • Add salt and water into the flour well. • Using a scraper, bring everything together and knead into a smooth dough. • Shape the détrempe into a square (half the size of the beurre manié ) and refrigerate for 30 minutes. • Roll the beurre manié (make sure it is twice the size of the détrempe). • Cut the beurre manié into half and place détrempe in between, keeping it as square as possible.

• Roll the pâton to a 50cm length and do 1 single turn – fold one third into the middle and then the other third on top. • Turn the pâton 90º and roll out again to 50cm. Do 1 wallet turn – fold both ends until they meet in the centre, then fold the pâton in half again - and refrigerate for 20 minutes. • Repeat 1 single turn and 1 wallet turn again, then refrigerate for 20 minutes. • Roll out the chilled pâton to 3mm thick. Using a fork, poke holes evenly on the dough. • Bake at 200ºc for 10 minutes. • Remove the tray from oven, place a parchment paper and a second tray above to remove the air bubbles. • Bake at 200ºc for another 10 minutes. • Remove from oven, sprinkle icing sugar and bake at 200ºc for 5 minutes. crème pâtissère • 500ml whole milk • 1 vanilla pod • 100g egg yolks • 100g sugar • 50g corn flour • 50g butter • 1 gelatine sheet, bloomed • In a pot, bring whole milk and vanilla to a boil. • In a bowl, mix egg yolks, sugar and corn flour together. • Pour some hot milk to the egg mixture to temper the eggs. This prevents the eggs from scrambling. • Pour everything back to the pot and cook until the mixture boils. • Let the mixture simmer for 1 minute, stirring continuously. • Stir in butter and bloomed gelatin sheet. Set aside the mixture in a chiller for two hours. strawberry gel • 100g strawberry purée • 5g agar powder • In a pot, bring strawberry purée and agar powder to a boil. • Set aside the strawberry mixture in the fridge to chill for 20 minutes. • In a blender, blend the chilled strawberry mixture until smooth. strawberry crème diplomat • 500g crème patisserie • 500ml whipped cream • 100g strawberry gel • 15ml rosé • In a bowl, whisk crème patisserie until smooth – no lumps are left. Then gradually add in whipped cream. • Fold in strawberry gel and rosé into the mixture. Set aside. assembly • strawberry gel • Cut 3 pieces of feuilletage inverse into size 30cm by 7cm each. • Pipe even layers of strawberry crème diplomat in between each feuilletage inverse. • Finish off with a layer of strawberry crème diplomat on top with drops of strawberry gel. • Garnish with chocolate and rose petals.