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Strawberry & Pistachio Millefeuille


Serves 4

For the rough puff pastry:

250g plain flour
250g gunsalted butter, cubed
half a tsp. of salt
150ml cold water
extra icing sugar for glazing

For the Chantilly cream:

175ml whipping cream
25g icing sugar
1/2 vanilla pod

To serve:

1oog strawberries
50g toasted, peeled pistachios


For the rough puff pastry:

  1. Using your fingers, mix together the flour and butter, then slowly add the salt water.
  2. Do not over work the dough, once it has come together, roll out and fold into 3 layers, turn 90 degrees and repeat.
  3. Cling film the dough and refrigerate for 30 minutes.
  4. Roll and fold again twice more and it will be ready to use.

For the Chantilly:

  1. Split and scrape the vanilla seeds from the pod and add to the cream in a large bowl
  2. Add the sugar and whisk to soft peaks
  3. Place the Chantilly in a piping bag with a nozzle.

To assemble:

  1. Roll out the puff pastry to approx. the thickness of a 10p coin and place on a lined baking sheet. Bake at 180c approx. 20minuntes – until golden and cooked through
  2. Leave to cool then cut into 12 uniform rectangles. Sprinkle each rectangle evenly with icing sugar and place under a hot grill until the caramelized. Take care at this stage as the rectangles can be very quick to burn.
  3. Arrange the washed strawberries on the pastry, followed by the Chantilly and some toasted pistachios, another pastry rectangle and finally a final single layer of pastry and more chopped pistachios

Serve straight away with extra chantilly cream

by Chris King
Executive Chef, The Langham, London