Mille-feuille with Strawberry Jam

1. 1

   Preheat oven to 200°C.

   200°C

2. 2

   Place a layer of puff pastry on a parchment paper-lined, greased baking sheet. Sprinkle with 0.5 tsp of sugar, cover with another piece of parchment paper, brush with water, and place another baking sheet on top. Bake in a preheated oven at 200°C for 15 minutes.

   15 min

   200°C

3. 3

   After 15 minutes, remove the layer, remove the parchment paper, flip it over, sprinkle with 0.5 tsp of sugar, cover with parchment paper again, and return to the oven for 10 minutes. Bake the remaining 3 layers in the same way.

   10 min

   200°C

4. 4

   Whisk the egg yolks and sugar well, add the flour and gradually pour in the milk.

5. 5

   Cook the cream mixture over low heat. Once it boils, let it cook for 2 minutes, remove from heat, then stir in the vanilla and let it cool.

   2 min

6. 6

   Whisk the butter into the cooled cream.

7. 7

   Spread cream on one layer of pastry, place the second layer on top, and spread strawberry jam. Place the third layer on top and spread cream, sprinkle powdered sugar on the last (fourth) layer.

8. 8

   Refrigerate the cake for 30 minutes to allow the cream to set.

   30 min

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.