Here is Cyril Lignac's strawberry millefeuille recipe (All in the kitchen, M6):
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for 4 persons
- Arlettes: 1 roll of rectangle puff pastry if possible; 150g caster sugar
- 25cl of very cold whole liquid cream
- Vanilla icing sugar
- 200g fresh strawberries cut into small cubes
- 12 whole strawberries, hulled
- Icing sugar
Preheat the oven to 200 ° C. On the work surface, place the rectangle of dough, sprinkle with caster sugar, add a little water and spread lightly with a brush. Form a roll and then cut 1cm thick slices. Then roll out each slice using a roller to form an oval cookie called an Arlette. Place these Arlettes on a baking sheet covered with a silicone sheet or a sheet of baking paper. Place a second sheet of silicone or baking paper then a second baking sheet. Bake for 15 minutes. When the cookies are done, place them on a wire rack to cool.
Using the food processor, whip the very cold cream with the vanilla icing sugar until it is well whipped. Add the diced strawberries using a spatula. Pour into a pocket fitted with a fluted or plain nozzle and set aside in the fridge.
In the plates, place a small spoonful of whipped cream then an Arlette, a generous point of whipped cream then the strawberries all around. Add another Arlette, then the cream and strawberries. Finish with an Arlette and sprinkle with icing sugar.
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