Millefeuilles with Strawberries
- For the pastry
- 250 grams Pastry flour
- 1 pinch salt
- 1 egg yolk
- 1 tablespoon Corn oil
- 125 milliliters lukewarm water
- For topping
- 100 grams Mascarpone
- 200 grams Whipped cream
- 2 packets whipped cream stabilizer
- 1 egg yolk
- 1 tablespoon sugar
- 1 packet Vanilla sugar
- 1 teaspoon vanilla extract
For the pastry, mix flour with salt, egg yolks, oil and water, then knead with hands to form a smooth and slightly shiny dough. Form a ball, brush with oil, place on a plate and cover with a preheated dish, let rest about 30 minutes.
Roll out the pastry thinly on a large, lightly floured kitchen towel. With a pastry wheel (wave edge) cut into 12 squares (7-8 cm) (approximately 3 inches).
Heat oil in a saucepan. (It is hot enough when small bubbles rise when a wooden cooking spoon is held in the oil.)
Fry the dough sheets for a few seconds, until golden. Drain on a paper towel and allow to cool.
For the cream, beat the egg yolks with the sugar in a bowl over a hot water bath until creamy. Remove from the heat, add the vanilla and beat. Whip the cream with stabelizer and fold into the mascarpone. Fold in yolk mixture as well and chill.
Rinse strawberries and set some nice-looking ones aside for garnish. Mix the rest with honey, lavender, and wine and marinate 5 minutes.
Make small towers by layering pastry sheets with marscapone cream and marinated berries. Serve on plates, garnished with fresh strawberries and lavendar flowers.