Dessert with puff pastry and strawberries easy and delicious, you can prepare it quickly thanks to the use of puff pastries that are already available at the supermarket. I recommend preparing the millefeuille with puff pastry and strawberries 8 hours earlier so that the cake with puff pastry has all the time to set and have the right consistency and taste, do not prepare it too far in advance because the puff pastries will no longer be crispy but rubbery; I recommend instead preparing the custard the night before to store it in the refrigerator so it will be nice and firm and cold. The dessert with puff pastries is filled with custard, whipped cream, and lots of strawberries, I also recommend trying the DESSERT WITH PUFF PASTRY AND CHANTILLY CREAM. Now let’s see how to make the dessert with puff pastry and strawberries, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Rest time: 6 Hours
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for making the Dessert with puff pastry and strawberries

2 egg yolks
1 cup cup milk
1/3 cup cup powdered sugar
2 tbsp tbsp cornstarch
1 tsp vanilla extract
1 pinch salt
to taste lemon
135 g glazed puff pastries (1 package of 18 pieces)
8.8 oz oz strawberries
1 tbsp granulated sugar
7 oz oz whipping cream

Tools

Electric Whisks

How to make the Dessert with puff pastry and strawberries

Let’s start preparing the Dessert with puff pastry and strawberries, first make the custard, preferably the day before so it will be cold and nice and firm. Pour the egg yolks into a pot and beat them with a whisk,
add the cornstarch
and the powdered sugar,
add the milk gradually, stir well and incorporate it so as not to form lumps.
Add the grated zest of a lemon,
a pinch of salt
put it on the heat, bring to a boil and let it thicken.
When the custard is ready, remove it from the heat, add the vanilla extract,
transfer it to a deep dish,
cover it with cling film, making it adhere well to the cream so it does not form a crust, let it cool, and then store it in the refrigerator.
When the cream is cold, take it from the refrigerator, whip the cream
and add the custard incorporating it with movements from the top down so as not to deflate the whipped cream.
Clean the strawberries, remove the leaves, and cut them into pieces,
put them in a bowl and add a tablespoon of sugar, mix well and let rest.
Take a few tablespoons of cream and put it in a pastry bag for the final decoration later.
Make a layer of cream on the bottom of the baking dish,
arrange half the puff pastries,
the remaining cream,
the strawberries
and cover with the remaining puff pastries
When you have completed the baking dish, decorate with the cream set aside previously
and with strawberries cut in half,
sprinkle with powdered sugar and let rest in the refrigerator for a few hours.
Take the dessert with puff pastry and strawberries out of the refrigerator, cut it, and serve it.