Strawberry Mille-Feuille

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    5
  • Calories icon
    Calories
    1237
based on 2 ratings

This crispy pastry filled with cream and fresh strawberries will make a perfect dessert to accompany your summer dinner party. It does require a bit of time to prepare, but it is worth an effort. This recipe makes 5 Mille-Feuille.

recipe updated Oct 3, 2024

Ingredients

  • Egg yolk icon
    Egg yolk
    60 g
  • Puff pastry icon
    Puff pastry
    500 g
  • Icing sugar icon
    Icing sugar
    50 g
  • Water icon
    Water
    1 tablespoon
  • Strawberries icon
    Strawberries
    250 g
  • Sugar icon
    Sugar
    30 g
  • Cornstarch icon
    Cornstarch
    20 g
  • Whole milk icon
    Whole milk
    250 g
  • Whipping cream icon
    Whipping cream
    450 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Fondant icon
    Fondant
    200 g
  • Pink food coloring icon
    Pink food coloring
    ¼ teaspoon

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Large mixing bowl
  • kCook icon Lightly floured surface
  • kCook icon Piping bag
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Piping bag
  • kCook icon Cutting board

Step preview

  1. Line 3 clean baking tray with parchment paper
  2. Make a cardboard template measuring approx. 11cm x 6cm
  3. Attach the Creaming Beater
  4. Add egg yolk, sugar and cornstarch to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted until combined - 30 sec, Speed 1
  7. Add whole milk, whipping cream and vanilla extract to the Cooking Chef XL Bowl gradually while machine is running
  8. Mix with splashguard fitted until combined - 30 sec, Stir 1
  9. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed Min
  10. Strain mixture into large mixing bowl through a sieve
  11. Cover with plastic wrap
  12. Chill in fridge until completely cool
  13. Pre-heat oven - 200°C
  14. Place puff pastry on a clean lightly floured surface
  15. Roll out until 2mm thick
  16. Cut into 3 equal pieces
  17. Transfer shaped dough to 3 baking tray
  18. Pierce the dough all over with a fork
  19. Cover with parchment paper
  20. Place another large baking tray on top
  21. Bake until golden brown - 25 min, 200°C
  22. Turn out onto cooling rack and let cool
  23. Remove the chilled cream from the fridge
  24. Clean Cooking Chef bowl
  25. Attach the Whisk
  26. Add whipping cream to the Cooking Chef XL Bowl
  27. Mix with splashguard fitted until soft peaks form - 1 min 30 sec, Speed Max
  28. Transfer content of large mixing bowl to Cooking Chef XL Bowl
  29. Mix with splashguard fitted until thickened - 1 min, Speed 5
  30. Then add icing sugar to the Cooking Chef XL Bowl
  31. Mix with splashguard fitted - 20 sec, Speed 3
  32. Mix with splashguard fitted until stiff peaks form - 1 min 20 sec, Speed 5
  33. Transfer cream to piping bag
  34. Chill in fridge until needed
  35. Retrieve the cooked, cooled pastry
  36. Cut into rectangles then set aside
  37. Clean Cooking Chef bowl
  38. Attach the Creaming Beater
  39. Add fondant to the Cooking Chef XL Bowl
  40. Cook with splashguard fitted until melted - 5 min, 35°C, Speed 1
  41. Then add water to the Cooking Chef XL Bowl
  42. Cook with splashguard fitted - 3 min, 35°C, Speed Min
  43. Transfer one quarter of icing to small bowl
  44. Transfer the rest of icing to medium bowl
  45. Add pink food coloring to the small bowl
  46. Stir until combined
  47. Transfer content of small bowl to piping bag then set aside
  48. Take 5 pastry rectangles which will form the top of each slice
  49. Place pastry on cutting board
  50. Using a right-angled spatula, spread a layer of white fondant over each rectangle
  51. Pipe icing onto pastry
  52. Use the tip of a knife or a cocktail stick to drag parallel lines in one direction
  53. Repeat the next line in the opposite direction to create the feathered effect
  54. Let rest until set
  55. Retrieve the piping bag from the fridge
  56. Take a plain pastry rectangle
  57. Pipe some of the cream onto pastry
  58. Top with some of the strawberry slices
  59. Place another pastry rectangle on top
  60. Pipe another layer of the cream
  61. Top with strawberries
  62. Finish with the iced pastry layer
  63. Repeat the process to assemble the remaining slices
  64. Serve
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