Feuillete de Fraises

I wanted to create a visually dramatic dessert for a recent dinner party and the result was this multi-level treat. Using ready-made Pepperidge Farm puff pastry cut 2 pieces per person (3″ x 4″ each) and place on a buttered tray with wax paper on top. Bake in a 355 degree oven for 25 minutes or until lightly golden. Clean and dry one pound of fresh strawberries and cut in slices. Mix with the juice of one lemon and a quarter cup of sugar, and put in the fridge. For the sauce puree one pack of frozen strawberries with a quarter cup of sugar. Add a tablespoon of water as needed to give a smooth consistency. Put through a sieve to drain impurities. Finally take 1/3 cup whipping cream, add 2 tablespoons of sugar, and beat firmly. As in the photo, build with pastry, then berries, then cream, then repeat with the sauce on top. The height, color and texture give the dessert the requisite drama, and my guests said it tastes good, too.

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