Millefeuilles with Strawberries

Millefeuilles with Strawberries
1 hr 30 min.


for 4 servings
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 Whipping cream
2 packets Whip cream stabilizer
1 Egg yolk
1 tablespoon Sugar
1 packet Vanilla sugar
1 teaspoon vanilla extract
250 grams Strawberries
2 tablespoons Lavender honey
1 teaspoon Lavender flowers
1 teaspoon Marsala wine (dessert wine)
Lavender flowers
Powdered sugar (for serving)
Vegetable oil (for frying)
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Preparation steps

Step 1/7

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.

Step 2/7

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). 

Step 3/7

Heat oil in a saucepan. (It is hot enough when small bubbles rise when a wooden cooking spoon is held in the oil.)

Step 4/7

Fry the dough sheets for a few seconds, until golden. Drain on a paper towel and allow to cool.

Step 5/7

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.

Step 6/7

Rinse strawberries and set some nice-looking ones aside for garnish. Mix the rest with honey, lavender, and wine and marinate 5 minutes.

Step 7/7

Make small towers by layering pastry sheets with marscapone cream and marinated berries. Serve on plates, garnished with fresh strawberries and lavendar flowers.