Tuesday 11th August 2020
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Serves 4
Preparation time: 15 minutes + resting time
Cooking Time: 20 minutes

1 sheet of ready-made puff pastry cut into 8 discs
16 large strawberries
20 Italian cherries (amarene) in syrup
200ml whipping cream
1 egg yolk
2 tablespoons of caster sugar

Ingredients for the chocolate ganache:
250g of 65% cocoa solid chocolate
400ml whipping cream
1 tablespoon of chopped fresh tarragon
40g room temperature butter cut into small cubes

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Strawberry millefeuille with tarragon infused chocolate ganache and Italian black cherries (amarene)

To make the ganache, place the cream in a pan and bring to 80C. Add the tarragon and let it infuse for 10 minutes.

In a separate bowl place the chocolate and melt on bain-marie. Gently add the strained cream and mix well. Add the soft butter and let it cool completely.

Place the 8 discs of puff pastry in a baking tray, brush them with the egg yolk and sprinkle with the sugar. Bake at 180C for 10 minutes.

Wash and cut the strawberries. Place a spoon full of chocolate ganache in the center of 4 pastry discs, place the strawberries around the ganache and place the rest of the discs on the top. Add the cherries and the cream.

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