Strawberry Millefeuille

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This elegant dessert depends on a Creole cream cheese mousse that's light and airy. The key is to measure out everything ahead and complete each step in the proper sequence. To save a little time you can make the pastry and strawberry gelee a day or two ahead.

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  • 6

Ingredients

  • FOT THE PASTRY:
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup powdered sugar
  • 12 tablespoons cold butter, diced
  • grated zest of one orange
  • 1 egg
  • cooking spray
  • FOR THE GELEE:
  • 3 cups strawberries, hulled
  • 3/4 cup granulated sugar
  • 1/2 cup fresh orange juice
  • 1/4 cup orange liqueur
  • 2 envelopes unflavored gelatin
  • FOR THE MOUSSE:
  • 2 eggs
  • 1/3 cup granulated sugar
  • 1 envelope unflavored gelatin
  • 1/2 cup orange liqueur
  • 3/4 cup heavy cream
  • 2 tablespoons Creole cream cheese or fromage blanc, at room temperature
  • 1 cup strawberries, hulled

Preparation

Step 1

1. For the pastry, put the flour and powdered sugar in the bowl of a standing mixer fitted with the paddle attachment and mix together on low speed. Continue to mix on medium-low speed while adding the butter, a few pieces at a time, beating until all the butter is fully combined.

2. Beat in the orange zest and egg on moderate speed until a well combined and the dough is smooth, about 1 minute. Shape the dough into a square, squat block. Wrap the dough in plastic wrap and refrigerate for 1 hour.

3. Preheat the oven to 325 degrees. Line a 9-by 9-inch baking pan with parchment paper and coat it evely with cooking spray.

4. Roll the dough out on a lightly floured surface into a 9-inch square about 1/4-inch thick and transfer it to the prepared pan. Bake the pastry until it is golden brown , 12 minutes. Remove the pastry from the oven and let it cool to room temperature, then transfer it, still in the pan, to the refrigerator and let it rest for 30 minutes.

5. For the gelee, combine 2 cups of the strawberries, the sugar, orange juice and orange liqueur in a medium bowl and let mascerate for 20 minutes. Transfer the strawberry mixture to a blender and puree until smooth.

6. Sprinkle the gelatin into 1/4 cup cool water in a small bowl and let swell and soften. Put 2 cups of the strawberry puree into a small saucepan, saving the rest for another use, and heat over moderate heat until just hot. Remove the pan from the heat and whisk in the gelatin until it is completely dissolved. Let the gelee cool to room temperature.

7. Dice the remaining 1 cup of strawberries and set aside. Pour the gelee over the chilled pastry in the pan, then quickly scatter the diced strawberries evenly over the top and lightly press them into the gelee with your fingertips. Loosely wrap the pastry in plastic wrap and refrigerate for 45 minutes.

8. For the mousse, set a large heatproof bowl over a pot of simmering water over moderate heat. Whisk the eggs and sugar together in the bowl, whisking constantly as the mixture is thick. Continue to beat the eggs and sugar together over the water bath, beating vigorously until they are pale yellow and have tripled in volume, about 15 minutes. Remove the bowl from the heat.

9. Sprinkle the gelatin into 1/4 cup cool water in a samll bowl and let swell and soften. Warm the liqueur in a small saucepan over low heat. Remove the pan from the heat and whisk in the gelatin until it is completely dissolved. Fold the rum gelatin into the whipped eggs.

10. Working quickly, beat the heavy cream in a large mixing bowl with an electric mixer on high speed until soft peaks form. Fold in the Creole cream cheese, then fold into the whipped egg-rum mixture.

11. Unwrap the pastry from the refrigerator and immediately spread the mousse evenly over the top. Return the pastry to the refrigerator, uncovered and let set for another 45 minutes.

12. Carefully slice the pastry with a hot knife or a square cutter, into 6 individual squares. Stack one layer on top of the other and serve each on a plate with fresh strawberries.

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