Pastry with Strawberry and Cream (Monaco Fraise Millefeuille)

Monaco fraise millefeuille is also known as a “Prince Albert” as it is said to be his favorite. What is not to love about strawberries and cream in a pastry? I figure Prince Albert is on to something. We loved this light creamy and delicious dessert as the ending to our decadent Monegasque meal. The cream can be a little tricky to get right, but it well worth the effort. Also, please make sure to use fresh strawberries in season.

2 cup milk
¾ cup sugar
4 egg yolks
1 vanilla pod, sliced lengthwise
3½ Tbsp. corn flour
¼ cup butter
2/3 cup whipping cream

White Frosting:
1 cup milk
¼ cup all-purpose flour, unbleached
½ cup shortening
½ cup butter
1 cup white sugar
1 tsp. pure vanilla extract

Assembly:
1½ lbs fresh strawberries
puff pastry sheets

Slice vanilla pod lengthwise; add to a pan along with the milk and 1½ Tbsp. sugar. Bring to a boil over medium heat. Meanwhile, beat together the egg yolks and remaining sugar in a bowl. Whisk corn flour into egg mixture.

Remove milk from heat and add the egg mixture, whisking constantly. Remove vanilla pod and return to low heat. Cook, stirring constantly, for about two minutes.

Pour mixture into a bowl; add the butter one small cube at a time. When butter has been incorporated, set aside to cool. Stir occasionally so mixture cools and thickens evenly.

Preheat oven to 350°F (175°C).

Roll out puff pastry into three sheets. Layer with plastic wrap. Place in refrigerator to chill for at least 30 minutes.

Layer each pastry sheet on waxed paper and set on baking trays. Place in oven and bake for 35 minutes. When pastry rises and turns golden, remove from oven. Set a plate on top of each pastry sheet; set aside to cool.

Preheat oven to 425°F (220°C).

Make the White Frosting:
In a small saucepan, combine milk and flour. Cook over medium-high heat until mixture comes to a boil. Remove from heat and set aside to cool. When milk mixture is cool, add butter, shortening, sugar and vanilla. Beat with an electric mixer for ten to twelve minutes, scraping the bottom of the bowl occasionally. Refrigerate frosting about thirty minutes before using.

After pastries have cooled, spread icing on smoothest side of each pastry sheet.

Place in a preheated oven and bake for about 4 minutes, or until lightly caramelized. Allow the pastry to cool, then proceed to assemble the cake.

Whip the cream; fold through the custard mix.

Place a sheet of pastry on a serving plate; add a layer of cream.

Clean and snip strawberries; slice and add a layer to cake. Repeat layering until three sheets of pastry have been assembled.

Use whole strawberries to decorate the top of the cake. Cut into slices and serve.