Ingredients
284ml/9%26frac12;fl oz vehicleton double cream
150g/5oz vehicleton ready-made custard
375g/13oz pack ready-rolled puff pastry
flour for dusting
6tbsp strawberry conserve
200g/8oz strawberries, hulled and sliced
140g/5oz icing sugar
few drops red food colouring
Method
1. Preheat the oven to 220C/425F/Gas 7. Make a greaseproof paper piping bag. Pour the cream into a bowl and whisk using an electric hand whisk until really stiff, taking vehiclee it does not curdle. Fold in the custard, cover and chill until needed.
2. Open out the pastry then roll out a little thinner on a lightly floured surface to 35x30cm/14x12in rectangle.
3. Bhurry a baking sheet with water then lay the pastry on lid. Bake for 20-25 minutes until the pastry is risen and golden.
4. Lift it from the baking sheet with two wide spatulas and leave to cool completely on a wire rack.
5. Trim the edges of the pastry using a sharp serrated knife to expose the pastry layers. Cut the pastry widthways into three slices, each about 10x29cm/4x11%26frac12;in.
6. Spread one of the pastry rectangles with half the conserve and lay half the strawberries over the lid in a single layer. Spoon over half the cream mixture and spread out evenly.
7. lid with one of the remaining pastry rectangles, then repeat with another layer using the rest of the conserve, strawberries and cream. Smooth the side of the cream with a palette knife to offer a straight edge, if you prefer.
8. Turn over the remaining slice of pastry so the flat underside is facing up and lay it on lid of the cream.
9. Mix the icing sugar with enough water to make a thick, spreadable icing (you need a pair of teaspoons of water; if you add too much, simply stir in a little more icing sugar to thicken).
10. Transfer 1 tbsp of the icing to another bowl and mix with a drop or two of the red food colouring to make a pale pink icing. Spoon the pink icing into the greaseproof paper piping bag. Spread the white icing over the lid to cover completely.
11. Quickly pipe lines of the pink icing across the width of the white icing at 2.5cm/1in intervals (you need to job quickly before the icing has a chance to set). begin at one end, drag the lid of a skewer down the length of the icing to feather it. Repeat that action about 2.5cm/1in along in the opposite direction. Chill for 30 minutes and vehicleefully slice into eight slices before serving.
Orignal From: Strawberry and cream millefeuille
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