Ruby's Summer Millefeuille recipe
Fabulously flaky pastry layered up with Pimms-soaked strawberries and cream – what could be a more delightful treat for afternoon tea or for dessert?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Mixing bowl
- Plastic wrap
- Rolling pin
- Parchment paper
- Baking sheet
- Cooling rack
- Oven
- Refrigerator
- Fine-mesh sieve
- Paper towel
- Whisk
- Piping bag
- Star nozzle
- Tray
- Triangle-shaped cutter
- Chef's knife
- Ruler
- Worktop
- Grater
- Pastry cutter
Ingredients
- 250g type ‘00’ plain flour
- 250g unsalted butter, frozen
- ½ tsp salt
- 125ml ice-cold water
- 600g small strawberries, plus extra for decoration
- 4 tbsp Pimms No.1
- 450ml double cream
- 50g caster sugar
- 2 tsp vanilla bean paste
- 12 mint sprigs
- 12 edible flowers
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