INGREDIENTS

For 8 millefeuilles:
• 2 semi-rapid puff pastry pastes

For the mousse:
• 250 g of mascarpone
• 250 g whipped cream
• 50 g powdered sugar
• 6 egg yolks
• 1 vanilla pod
• 7 g gelatine

For the pastry cream:
• 25 cl whole milk
• 1/2 vanilla pod
• 3 egg yolks
• 60 g powdered sugar
• 25 g of cornstarch
• 20 g butter
• 500 g Gariguette strawberries

PREPARATION

Prepare or buy puff pastry the day before.

For the pastry cream:

Boil the milk with the vanilla pod half to half. Let stand for 10 minutes. Whiten the egg yolks with the sugar.
Boil the milk again and pour over the bleached yolks. Mix well.
Cook mixture over medium heat for 5 minutes, stirring constantly.
Remove from heat when cream has thickened.
Transfer to a cool container and cover with a plastic film in contact with its surface (this will prevent crusting). Reserve

Mascarpone foam:

Soak the gelatin in a bowl of cold water.
Boil the cream with the vanilla cut in half.
Whiten the egg yolks with the sugar.
Remove the vanilla pod and gradually pour the cream over the whitened eggs while mixing them.
Cook the mixture at 85° C while stirring.
Remove from heat and add drained gelatin. Mix well. When the cream has cooled, add the pastry cream and mascarpone.
Mix with a wooden spoon until very smooth. Keep in a cool place.
Cut 16 rectangles of 3 cm by 12 cm from the puff pastry dough (1 cm thick).
Prick with a fork and cook for 5 minutes in a paninis machine.

Presentation

Cut half of the strawberries into cubes while reserving the others without removing the stems.
Using a piping bag, place the cream in the middle of a wafer. Place a few pieces of strawberries in the center and cover with cream. Close with a second layer.
Present the millefeuilles vertically after placing the whole strawberries on the edge of the cream.