There puff pastry with champagne cream and strawberries is a tasty and summer cake, perfect for celebrating any special occasion. It is made by filling and overlapping the crunchy and crumbly layers of puff pastry that you can make or buy ready-made. There champagne cream is a soft and velvety chantilly cream, with a delicate and refined taste that is perfect for filling the millefeuille combined with strawberries, making this dessert extraordinarily unique and delicious: a real goodness for the palate! This Salt & Pepper recipe it is not difficult but it is not immediate! To achieve the perfect perfection puff pastry with champagne cream and strawberries you must have patience to let the cake rest in the fridge for at least an hour, in this way, at the bite the cream will not leak from the sides and you will be able to enjoy the friability of its individual layers, surprising your guests with the different textures that are revealed in the mouth with every taste
There a thousand leaves a timeless dessert, a traditional dessert of French origin, also known as Napoleon in the rest of Europe. You can stuff it in many different ways, personalizing it according to your tastes, the season and every occasion: thanks to its simplicity you can customize the millefeuille with creams of all kinds, with berries, strawberries or chocolate chips or you can decide to make the yarrow even lighter by forming layers with puff pastry wire paste instead of the traditional ones of bare pasta. If you want you can do it too salted puff pastry as an appetizer or to accompany an aperitif in a refined way
If you felt like it a thousand leaves try the puff pastry with champagne cream and salt & pepper strawberries: a dessert that has character and does not go unnoticed!
The preparation of the Millefoglie with champagne cream and strawberries
1) To start preparing the puff pastry with champagne cream and strawberries stretch out the puff pastry in 3 equal rectangles of 24x8cm, then brush them with a yolk diluted with a little water and cuocili in oven hot for 20 minutesi a 200th. Meanwhile soak the jelly in cold water, bring to the boil the milk flavored with the seeds of the vanilla bean, then strain it and let it cool.
2) Assemble the yolks left with it sugar and cornflour a little at a time. Add it Champagne (set aside 2 tablespoons in which to melt the well-squeezed gelatin) and the milk and do cook the cream by chanpagne on the fire low for 10 minutes until it thickens. Transfer it to a large bowl and let it cool
3) Now add the gelatine with the cold cream Champagne and the cream whipped with 2 tablespoons of icing sugar. Slice the strawberries and season them with a couple of tablespoons of icing sugar.
4) At this point, dial the a thousand leaves: distribute half of the cream on a pastry and garnish with half the strawberries. Then repeat the operation forming another layer of pastry covered with cream and strawberries and close with the remaining puff pastry rectangle. Dust on the puff pastry with champagne cream and strawberries icing sugar and put in fridge for 60 minutes before serving.
Tips
1) The milfoil with champagne cream it is a fresto and delicious dessert that you can accompany with a glass of sweet sparkling wine like those of the Franciacorta house. Before serving the puff pastry with champagne cream and strawberries it must be left in the fridge to rest so that the cream does not fall from the sides.
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