Mille Feuille with Margarine | Charalambides Christis

Instructions

1. Leave the dough in the refrigerator for 1 day or at room temperature to thaw.
2. Cut the dough into rectangular identical pieces of approximately 15 x 7 cm
3. Spread the pieces on a baking sheet lined with parchment paper and sprinkle with powdered sugar.
4. Bake in a preheated oven at 210 for 6 minutes and then at 180 for 10 minutes.
5. Let them cool to room temperature

For the pastry cream:

1. 1. In a bowl, whisk the yolks with the 135 g of sugar until frothy.
2. 2. Add the corn flour, 100 ml of Charalambides Christis milk and continue beating until they are homogenized.
3. 3. Pour the rest of the milk, sugar and vanilla into a medium saucepan, put on a medium heat and as soon as it reaches a boiling temperature, remove and slowly add to the mixture with the yolks, stirring with a wire.
4. 4. Return the whole mixture to the fire and boil until the cream thickens.
5. 5. Transfer to a bowl, add Charalambides Christis margarine, mix, cover with film and put in the fridge to harden (2 hours)

For assembly:

1. Transfer the cream to a pastry bag.
2. Cut the strawberries into thin slices.
3. Cut our puff pastry in half.
4. Put plenty of cream on the entire surface of the first layer, decorate the berries on top, another layer of puff pastry, cream, strawberries, and continue until we have four layers.
5. Sprinkle with powdered sugar and enjoy the most delicious Mille feuille!