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Mille-feuille with roast strawberries and mascarpone

Desserts

Mille-feuille with roast strawberries and mascarpone

Name: Mille-feuille with roast strawberries and mascarpone
Prep time: 30 min
Cook time: 1 h 10 min
Yield: 10
Ingredients: 2 x 375g frozen Puff Pastry sheets, thawed; 250g Chelsea Caster Sugar; 3 eggs; 1kg mascarpone; 2 vanilla beans; 2 x 250g punnets strawberries, hulled, larger ones halved

Preparation

30 mins

Bake

1 hours 10 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

2 x 375g frozen Puff Pastry sheets, thawed
250g Chelsea Caster Sugar
3 eggs
1kg mascarpone
2 vanilla beans
2 x 250g punnets strawberries, hulled, larger ones halved

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

1

What did you think of this recipe?

Noeline Henry

Why are steps 4 and 5 the same??? Also when is the marscapone added to the mixture??? I saw this recipe on Delicious Site and its steps 4 & 5 are the same as well ???? Is the marscapone meant to be added to the egg mixture. Please someone clarify as wish to use for Valentines day.

Method

Preheat the oven to 200°C. Line 2 baking trays with baking paper.

Cut each pastry sheet into 10 rectangles and arrange in a single layer on trays. Cover with another sheet of baking paper and place another tray over the top to weigh down the pastry while cooking. Bake, swapping trays halfway, for 35-40 minutes until golden. Remove from oven and transfer to a wire rack to cool completely. Keep oven on.

Meanwhile, place 200g Chelsea Caster Sugar and 1 cup (250ml) water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to 120°C on a sugar thermometer.

Whisk eggs in a stand mixer until thick and pale. With the motor running, gradually pour hot sugar syrup into egg mixture in a thin, steady stream. Continue whisking for 10 minutes or until mixture is completely cooled and glossy.

Meanwhile, place strawberries on a baking paper-lined baking tray and sprinkle over remaining 50g Chelsea Caster Sugar. Split remaining vanilla bean and scrape the seeds. Add the pod, scraped seeds and reserved vanilla pod to the strawberries, and toss to combine. Roast strawberries for 15 minutes or until softened and syrupy. Cool completely.

When ready to serve, place mascarpone mixture in a piping bag fitted with a 1cm plain nozzle. Place half the pastry rectangles on serving dishes and pipe a layer of mascarpone over the top in small mounds. Add a few strawberries and syrup, then top with another sheet of pastry and repeat with mascarpone mixture and strawberries. Serve immediately.