“Strachin” millefeuille

INGREDIENTS

For 4 people

For the puff pastry
500 g of plain flour
15 g of salt
250 g of water
75 g of butter (for the pastry mixture)
450 g of butter (for the puff procedure)

For the custard
60 g of egg yolks
120 g of sugar
30 g of butter
1 g of cornflour
1 vanilla pod
120 g of egg whites

For the garnish
icing sugar
crumbled macaroons

 

METHOD

For the puff pastry
Mix the water with the water, salt and 75 g of butter. Make a smooth block and leave it to rest for 15 minutes. Meanwhile, use the rest of the butter to make a brick 1 cm thick.
Use a rolling pin to roll out the pastry in the shape of a 4-5 mm thick rectangle, lay the brick of butter in the middle and cover with the sides of the pastry. Use the rolling pin to flatten the form made and roll out the pastry again. Continue to turn it until you obtain the final thickness of the cooked pastry: fold the pastry into three parts, wrapping them over each other, turn and roll out again; repeat this operation three times, leaving the pastry to rest in the fridge for 10 minutes between turns. Lastly, roll out the pastry to a thickness of 2 or 3 mm, make 8 cm diameter disks and bake them on a bare baking sheet at 200 C for 10 minutes.

For the custard
Cook the egg yolks in the Bain Marie with 90 g of sugar, the butter, cornflour and vanilla pod until the mixture reaches 84° C, then leave to cool. Meanwhile, prepare a meringue, whisking the egg whites with 30 g of sugar. Combine the two mixtures gently.

Fill the millefeuille with the custard, sprinkle the crumbled macaroons all around and dust with icing sugar.