(Serves 4)


1 packet of puff pastry


Glazed strawberries

200g of caster sugar

300ml of water

1 sprig of fresh mint

20 English strawberries, hulled and cut in half


Vanilla cream

80g of caster sugar

6 egg yolks

240ml of milk

240ml of cream

2 vanilla pods, split and scraped

2 1/2 gelatine leaves, soaked and squeezed out



50g of whole blanched almonds

100g of caster sugar

1 tsp of butter

50ml of water



  1. To start the mille feuille, roll out the puff pastry until it is 2mm thick. Trim and set in the freezer
  2. Pre-heat the oven to 180ºC/gas mark 4. Place on a baking tray between 2 pieces of greaseproof paper, with another baking tray on top to keep the pastry flat. Cook for 15 to 20 minutes or until golden
  3. Remove from the oven and place onto a cooling rack. Once cool use a serrated knife to cut into 3 even rectangles
  4. For the vanilla cream, whisk the sugar and the egg yolks until light and pale in colour. Bring the milk, cream and vanilla to the boil. Remove from the heat and slowly pour into the egg and sugar mixture while whisking
  5. Return to the pan and bring the mix up to 85ºC on a medium heat. Be sure to use a flat bottomed wooden spoon or spatula, stirring constantly along the base of the pan. Remove from the heat, add the soaked gelatine and pass through a fine strainer. Set aside to cool in the fridge
  6. As soon as the cream mix is cool and set, whisk to create a smooth texture and place into a piping bag with a small round nozzle
  7. To make the caramelised almonds, toast the almonds in the oven at 150ºC/Gas mark 2 for 10 minutes
  8. Combine the sugar and water in small pan and place on a medium to high heat. As soon as the mix reaches a dark golden brown colour, remove from the heat and add the butter. Be sure to keep you face clear of the pan, as it will spit back
  9. While the caramel is still hot, use a tooth pick to hold the almonds and dip into the caramel to coat evenly. Place onto a small sheet of grease proof paper to cool and set
  10. For the glazed strawberries, combine the sugar and water and bring to the boil. Remove from the heat and add the mint. Allow the mixture to cool to room temperature before pouring over the strawberries. Leave to macerate for up to 2 hours
  11. To serve, place 1 piece of the mille feuille pastry down as the base. Arrange enough strawberries to cover the pastry and place another piece of the crispy puff pastry on top
  12. Pipe the vanilla cream over the pastry as the next layer and place the third and final piece of pastry on top. Place the caramelised almonds on top and dust with icing sugar. Serve the finished mille feuille with a quenelle of sorbet