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Mini mille-feuilles with elderflower cream

Published on June 23, 2014
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Mini mille-feuilles

Light puff pastry, thin slices of strawberry and cream infused with elderflower combine to create the perfect pastry accompaniment to a beautiful sunny day

Makes 24

You will need

  • Ready-rolled puff pastry 375g, just thawed if frozen
  • Elderflower syrup 1 tbsp
  • Caster sugar 2 tsp
  • Double cream 125ml
  • Fresh strawberries 10, hulled and thinly sliced
  • Icing sugar for dusting


  1. Preheat the oven to 200°c/gas 6. Line a large baking sheet with baking paper. Cut the puff pastry sheet into small rectangles 5cm long and 2.5cm wide.
  2. Arrange on the lined baking sheet and use a fork to prick holes into the surface of each one. Place a sheet of baking paper over the top of the pastries.
  3. Place another baking sheet on top of the pastries (to stop the pastry from rising too much during baking), then bake in the preheated oven for 10-15 minutes until golden. Allow the puff pastry layers to cool completely on the baking sheet.
  4. Mix the elderflower syrup and caster sugar into the cream in a bowl and then whisk until thick. To assemble each mille-feuille, spread the cream over a pastry layer, then top with strawberries and another layer of pastry. Spread more cream on top of the second pastry layer, then top with strawberries and a final pastry layer. Dust the top of each mille-feuille with icing sugar before serving.

Chef’s tip: The puff pastry layers can be baked ahead of time and stored in an airtight container

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