Millefeuilles with Strawberries

0
Average: 0 (0 votes)
(0 votes)
Millefeuilles with Strawberries
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
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
also
250 grams Strawberries
2 tablespoons Lavender honey
1 teaspoon Lavender
1 teaspoon Marsala wine (dessert wine)
Lavender
powdered sugar (for serving)
vegetable oil (for frying)
How healthy are the main ingredients?
StrawberryWhipped creamMascarponesugarsalt

Preparation steps

1.

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.

2.

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). 

3.

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

4.

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

5.

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.

6.

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

7.

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