Millefeuille stuffed with strawberries

 

Ingredients

 

– 1 sheet of frozen puff pastry, thawed

– Pastry cream

– 1 1/2 cups of milk

– 1/2 cup of sugar

– A pinch of salt

– 1 teaspoon vanilla extract

– 3 tablespoons of cornstarch

– 3 egg yolks, beaten

– 1 tablespoon of butter

– 1 cup of washed and chopped strawberries

 

Preparation

 

1) Preheat oven to 400F.

 

2) Prepare 2 baking sheets with parchment paper and set aside.

 

3) Cut the pastry dough into 3 strips along the folding marks. Place on a baking sheet and make a couple of holes in each dough with a fork.

 

Bake for 15 minutes or until golden brown. Let it cool on a rack.

 

4) In a medium saucepan, place the milk and bring to a simmer. Meanwhile, in a small bowl, whisk together the sugar, cornstarch, and salt.

 

5) Gradually add the cornstarch mixture to the milk and cook, stirring frequently, for about 6 minutes or until thickened. Beat the yolks and cook for 2 more minutes, stirring frequently.

 

6) Add vanilla extract and butter, and remove from heat.

 

7) Let cool to room temperature, cover and refrigerate until ready to use.

 

Using a fork, divide each dough into 2 layers. Spread the pastry cream on 1 layer of cake, add our chopped strawberries. Repeat the layers.