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Strawberry Muille Fuille
- Steps
- Ingredients
Steps
- Preheat the oven to 200C. Fan forced.
- Place the puff pastry on a lined baking tray and dust with icing sugar, place in the oven for 10-12 minutes or until golden and puffed. Set aside to cool then slice into four even pieces.
- Place half the strawberries into a small saucepan, over a low heat, add the sugar, orange zest and juice, vinegar and water and simmer for 8-10 minutes. Pour into a serving jug.
- Pour the cream into a bowl, add icing sugar and vanilla, using electric hand beaters, whip the cream to soft peaks. Spoon into a piping bag.
- Spoon a dollop of cream onto a serving plate, top with a piece of pastry, pipe small dollops of cream onto the pastry. Top with strawberries. Pipe more dollops of cream and place pastry on top. Pipe a stripe of cream over the pastry. Grate over orange zest and scatter with mint leaves with the sauce on the side to serve. Note: This recipe makes two Muille Fuilles
