Strawberry Millefeuille Recipe
Strawberry Millefeuille
Total time: 15 to 30 minutes
Preheat the oven to 200° C (400° F)
Preparation time: 10 minutes
Cooking time: A few minutes
Difficulty: Easy
- 250 ml (1 cup) milk
- 1/2 vanilla bean
- Artificial sweetener or 1 tbsp. sugar
- 2 eggs
- 25 g (2 1/2 tbsp.) cornstarch
- 4 sheets of brick or phyllo pastry
- Butter
- 200 g (7 oz.) strawberries (Strawberry)
  1. Bring the milk and half a vanilla bean to a boil.
  2. Beat the eggs, sugar and cornstarch.
  3. Whisk in the hot milk, then boil the mixture for 2 minutes. Pour into a bowl, cover with plastic wrap and refrigerate until needed.
  4. Cut out circles from the brick pastry; butter very lightly and brown in a 200° C (400° F) oven.
  5. Wash and slice the strawberries.
  6. Assemble the dessert by alternating layers of brick, cream and strawberries.
  7. Serve with strawberry sauce.
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Thanks to Contrexeville spa cuisine for their kind assistance.
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