Strawberry millefeuille - Lincolnshire Life
METHOD To make the ganache, place the cream in a pan and bring to 80C. Add the tarragon and let it infuse for 10 minutes. In a separate bowl place the chocolate
Ingredients
- 1 sheet of ready-made puff pastry cut into 8 discs
- 16 large strawberries
- 20 Italian cherries (amarene) in syrup
- 200ml whipping cream
- 1 egg yolk
- 2 tablespoons of caster sugar
- 250g of 65% cocoa solid chocolate
- 400ml whipping cream
- 1 tablespoon of chopped fresh tarragon
- 40g room temperature butter cut into small cubes
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