White Chocolate Strawberry Millefeuille
An exquisite dessert with flaky pastry layers, rich white chocolate mousse, and fresh strawberries that is simple to prepare and sure to impress your guests.
Servings: 6 servings
Calories: 450kcal
Ingredients
For the Pastry
- 2 sheets frozen puff pastry, thawed
- 1 large egg (for egg wash) Beaten for glazing
- powdered sugar for dusting To finish
For the White Chocolate Mousse
- 200 g white chocolate, chopped into small pieces Use high-quality chocolate for best results
- 1 cup heavy whipping cream, chilled Ensure it's well chilled for whipping
- 1/2 tsp vanilla extract
- 1 tbsp powdered sugar For sweetening the mousse
For Assembly
- 1 1/2 cups fresh strawberries, sliced Use ripe and sweet strawberries
- extra white chocolate shavings Optional, for garnish
- mint leaves for garnish Fresh mint enhances presentation
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Cut the thawed puff pastry sheets into three equal rectangles, giving you a total of six pieces.
- Place the pastry rectangles on the baking sheet and prick them all over with a fork to prevent rising too much.
- Brush lightly with beaten egg; this will provide a lovely golden color to the finished pastry.
Baking Pastry
- Bake in the preheated oven for 12–15 minutes, or until puffed and golden. Allow to cool, then dust lightly with powdered sugar.
Making the Mousse
- Melt the white chocolate gently using a double boiler or in short bursts in the microwave, and set aside to cool slightly.
- In a separate bowl, whip the cream with vanilla extract and powdered sugar until soft peaks form.
- Fold the cooled white chocolate into the whipped cream gradually until smooth. Chill the mixture for about 20 minutes.
Assembling the Millefeuille
- To assemble, place one puff pastry layer on a serving plate and spread or pipe a generous layer of white chocolate mousse over it.
- Top it with a layer of sliced strawberries.
- Repeat this process with two more layers, finishing with mousse on top. Garnish with extra strawberries and white chocolate shavings, if desired.
Notes
Use chilled tools for best results when whipping cream. Don't overbake the pastry for maximum flakiness. Consider customizing with other fruits or making the mousse ahead of time.