Strawberry feuilleté
This elegant French dessert is not quite a tart. The base is a circle of puff pastry baked and caramelized, then topped when cold with a thin layer of lime-flavoured confectioner's custard and beautiful fresh strawberries.
10,4884.1/5
Last modified on: May 27th 2018
For 1 feuilleté, you will need:
- 1
400 g Lemon Confectioner's Custard - 2
4 drops food colouring (optional) - 3
200 g Puff or flaky pastry (pâte feuilletée) - 4
50 g caster sugar - 5
500 g strawberries - 6
fresh mint leaves (optional) - Total weight: 1,150 grams
How long does it take?
| Preparation | Start to finish |
|---|---|
| 43 min. | 43 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
30 min.
Lime confectioner's custard
Prepare 400 g Lemon Confectioner's Custard, but using lime rather than the lemon in the original recipe.When finished, you can add a few drops of green food colouring to the cream if you wish. A slight green tinge looks good against the red of the strawberries.
Stage 2
Prepare a "feuilletage" with 200 g Puff or flaky pastry (pâte feuilletée) and 50 g caster sugar, as shown here.Stage 3
3 min.
Once the puff pastry base is cold, spread the lime confectioner's custard evenly over the top, if possible with a palette knife.Stage 4
10 min.
Arrange the strawberries on top of the custard, allowing your artistic side to express itself...Stage 5
...and finish with a sprig of fresh mint.Remarks
It might not look like it, but this recipe is quite technical and does require a certain amount of know-how, especially to cook the puff pastry base perfectly.
Once you have got the hang of it, you can use your imagination to create as many different versions as you like using different creams and fruit.
Once you have got the hang of it, you can use your imagination to create as many different versions as you like using different creams and fruit.
Nutritional information
How much will it cost?
For 1 feuilleté : 4.89 €
Source: Home made.
More recipes?
This recipe use (among others) | Strawberries: You can check-out other recipes which use it, like for example: You should not soak strawberries in water, Fraisier (French strawberry cake), Quick Strawberry Millefeuille, Strawberry Charlotte, Strawberry sorbet, ... All |
 | Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Lemon Meringue Pie Verrines, Mini lemon millefeuilles, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Langoustine and leek tarts, Apple Strudel, Express apple tart, Vegetable pie, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Rice pudding with fruit and nuts, Real custard sauce (crème anglaise), Apricot blancmange, Strawberry and rhubarb crumble, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.