Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 35 minutes
Ingredients (6-8) :Method: A Frank Cerutti Recipe
Bring the milk to the boil, with 20g sugar and the vanilla pod split lengthways.
Beat eggs and remaining sugar together.
Add cornflour and a little milk to thin, stir well.
Add to milk and boil again, stirring constantly, for 3 minutes.
Beat in whipped cream.
Wash and slice strawberries in half, add to custard.
Roll out pastry, cut into 3, about 2mm in thickness.
Cook in an oven preheated to 350°F (180°C)for 35 minutes.
Once cooked, remove from oven and put straight onto a cooling rack so pastry does not puff up.
Sprinkle with icing sugar and put under a warm grill for a few seconds.
Build the millefeuille, alternating layers of pastry and custard, until you have three layers of pastry.
Decorate with a few strawberries and fresh mint leaves.