Strawberry millefeuille

Serving size: 4
Preparation time: 15 minutes + resting time
Cooking time: 20 minutes
Ingredients:

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

Featured in:
February 2012
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METHOD
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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