Strawberry Mille Feuille with Summer Fruit Sauce

Prep Time


Cook Time





1 1 kg Country Range Frozen Summer Berry Mix

300 300 g icing sugar

400 400 g Country Range Puff Pastry

400 400 g strawberries

1 1 ltr Country Range Whipping Cream

2 2 Country Range Vanilla Pods

20 20 g Country Range Cornflour

20 20 g Country Range Plain Flour

100 100 g caster sugar

4 4 Country Range Free Range Medium Egg yolks

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  • 1First make the summer fruit coulis - defrost the summer berry mix and blitz with the icing sugar until smooth, pass though a sieve and serve.
  • 2To make mille feuille, roll out the pastry until it is 5mm thick.
  • 3Lott with a fork and bake between two heavy baking trays at 160°C for 15-20 minutes until golden and crispy.
  • 4Whilst it is still warm cut into 3 even size pieces and cool.
  • 5To make the pastry cream, mix the caster sugar, plain flour and egg yolks in a bowl.
  • 6Boil 500ml of the whipping cream with the scraped vanilla pods.
  • 7Pour over the egg mix and whisk until well mixed.
  • 8Return to the pan and whisk over heat until thick but not split . Chill.
  • 9In a seperate bowl whip the remaining whipping cream until thick and creamy.
  • 10Halve the strawberries and you're now ready to assemble the mille feuille.
  • 11Place a layer of puff pastry, then a layer of pastry cream, then a layer of strawberry halves then a layer of whipped cream. Add the next layer of puff pastry and repeat the layers. Place the final layer of puff pastry and dust with icing sugar.
  • 12Carefully place the large mille feuille on a long board and serve with the summer fruit coulis. Slice into 6 with a sharp knife and serve.