Monaco: Prince Albert Millefeuille Pastry with Strawberries and Whipped Cream


Milk 2 cups
Sugar ½ cup
Eggs 4
Vanilla bean 1
Pure corn starch 3 ½ tbsp.
Butter 1 oz.
Whipped Cream 3/5 cup
Strawberries 3 cartons
Puff pastry sheets 2 lbs


Remove stems from berries, leaving some intact for the final presentation.
Pastry Cream: Bring 2 cups milk, 1 ½ tbsp.

sugar and sliced vanilla bean to a boil in a saucepan over medium heat.
Combine 4 egg yolks and the rest of the sugar in a medium bowl and whisk
until pale yellow.

Add corn starch to the bowl and transfer the mixture to the saucepan.
Remove vanilla bean and stir for 2 min. Pour into a mixing bowl and add
the butter in cubes, let cool and stir occasionally. For a light cream,
whisk the mixture and slowly add the whipped cream.

Pastry: Roll out 3 pastry sheets and let cool in the refrigerator. Remove
pastry sheets from refrigerator and place on wax paper on a baking sheet.

Cook at 350°F for 35 minutes. When removing from oven, place a plate on
top of the pastry sheets in order to compensate for the rising. Spread
icing on the smoothest sides and put in oven at 475° for 2-3 minutes
until caramelized.

Lay a sheet of pastry, a layer of cream, a layer of strawberries and
repeat to create 3 layers. Place berries on top of top layer of pastry
for display.