Strawberries and elderflowers are a wonderful combination. Add the delicious vanilla flavoured Greek yogurt to the cream and the whole combination makes for a very refreshing and moreish dessert.
Serves 4
- 1 packet of ready rolled puff pastry, 320g
- 100g icing sugar
- 1 punnet of strawberries, 400g
For the crème patissiere
- 300ml full fat milk
- 50g sugar
- 3 egg yolks
- 20g plain flour
- 20g corn flour
- 150g Tim’s Dairy vanilla flavoured Greek yogurt
- 150ml double cream
- 50ml elderflower cordial
Method
Preheat the oven to 220°C/430°F/gas 7.
Unpack the pastry and lay onto a baking tin lined with either baking paper or a silicone mat. Spray the pastry with a little water and dust with half the icing sugar. Place the second mat or baking sheet over the pastry and top with the second baking tray.
Bake the pastry in the middle shelf of the oven for 15 minutes. Take it out of the oven, remove the top tray and turn the pastry over. Sprinkle with the remaining sugar, cover again, top with the second tray and bake for a further 10 minutes. When ready, it should be a deep golden colour. Leave the pastry to cool. Trim if necessary and cut into twelve equal pieces.
To make the Napoleon crème, heat the milk in a saucepan.
Put the eggs and sugar in a bowl and beat with an electric whisk till light and fluffy. Add the plain flour and the corn flour continuing whisking. Add the milk to the mix slowly while whisking all the time and return the whole thing back to the saucepan. Cook over low to medium heat stirring with a wooden spoon continuously to ensure a smooth, glossy cream. Transfer the cream to a bowl and lay a piece of plastic film on its surface to stop it forming a skin.
In another bowl, beat the double cream with the elderflower cordial to the stage of soft peaks. When the thick custard is cool enough, add the Greek yogurt to it and fold in the double cream. Mix it all gently and empty into a piping bag fitted with a plain nozzle.
To assemble, wash the strawberries and drain. Cut ¾ of them in half and ¼ in four pieces for the topping.
The 12 pieces of pastry should give you four mille-feuille of 3 pastry pieces each.
For each mille-feuille, lay a piece of pastry on a plate. Cut a small hole into the piping bag and pipe the cream in a zigzag movement covering all the surface of the pastry.
Lay strawberry halves on top of the cream and lay the second piece of pastry on. Repeat with the cream and strawberry halves. Lay the 3rd piece of pastry on. Pipe the cream as before but place the strawberry quarters into the cream facing upwards. Dust with some icing sugar and decorate with some elderflowers when in season or other edible flowers.