Mille Feuille with Filo Pastry

Strawberry concentrate.

Place the gelatine sheet in cold water.

Cut the strawberries in cubes.

Place them in a sauce pan with the sugar and lemon juice.

Heat until it starts boiling. Let cook with little bubbles for 5 minutes.

Remove from the stove then mix with your hand mixer.

Add the drained gelatine.

Set aside at room temperature.

Vanilla curd.

Pour the milk in a saucepan with the vanilla pod cut in two.

Boil and remove immediately from the heat. Set aside for 15 minutes.

During that time, whip the egg yolk with the sugar until it whitens.

Add the corn starch and whip again.

Pour half of the milk on your mixture and mix. Pour the other half, mix again.

Pour back in your saucepan and boil for 2 minutes while whipping with energy.

When the cream has the right consistency, add the butter, mix well. Add the drained gelatine, mix.

Pour it in a plate and cover with a clingfilm. Set aside in your fridge.

Chantilly cream

When the vanilla curd is cold, whisk the liquid cream and mascarpone into chantilly.

Set aside in your fridge.

Diplomate cream

Whisk the curd for one minute to get a smooth texture. Add the chantilly gently with a spatula.

Set aside in your fridge.

Mille-feuilles

Melt the butter and honey in a sauce pan at medium heat.

Spread a filo pastry on your baking mat.

Spread butter and honey with a brush.

Place another filo on top, brush again.

Start over until you put the last filo.

Set aside in your freezer for 10 minutes.

Preheat your oven at 180 C / 355 F degrees.

Remove the filo pastries from the freezer, cut 12 rectangles 3 cm by 15 cm.

Place the rectangles on the baking mat and cook for 18 minutes.

Assembly

When your filo pastries have cooled down, pipe two raws of diplomate cream on 12 of them.

Pipe the strawberry concentrate in the middle of the 2 raws.

Place one garnished filo pastry on top of another one, then finish with a non-garnished filo.

Start over with the other ones.

Spread icing sugar and serve.