Strawberry Mille-Feuille 草莓法式千层酥 （中英食谱教程）

Did you guess it right that I was going to bake this dessert using the smooth and creamy vanilla custard recipe that I have uploaded in the blog yesterday?  

This is a simple and yet mouth-watering recipe which you can whip up in a short time especially if you have visiting guests, you'll be sure to impress them! I am inspired to try this out after seeing a few of my blogger friends baking this Mille-Feuille in a Bake-Along. 

According to Wikipidia, Mille-Feuille (meaning 'a thousand leaves') is a French pastry which is made up of three layers of pâte feuilletée (puff pastry), alternating with two layers of crème pâtissière (pastry cream). The top pastry layer is dusted with confectioner's sugar or glazed with icing. 

I have used Pampas ready frozen pastry sheets, this is a time saver especially when you don't have spare time to make the puff pastry from scratch as it is time consuming and a meticulous process. 

Valentine's Day is just about a month away, why not consider making this lovely and delectable french dessert to impress your Valentine?  

法式千层酥夹着清新的草莓和香浓的卡士达奶油，大口爽爽地咬下去! 咔滋...咔滋... 简直赞爆了！

Strawberry Mille-Feuille
草莓法式千层酥

Ingredients：(makes about 11 mini ones) 

1.5 Frozen puff pastry  (25cm x 25cm) 
1 box of strawberry  (250g)
Vanilla custard cream  (click here for recipe) 

食材 : （可做11个迷你的）
1.5片 冷冻酥皮  （25厘米 x 25厘米） 
草莓一盒 (250克）
香草卡士达奶油 （按这看食谱和做法）

Method 做法：

1. Preheat the oven to 180 degree Celcius fan forced. 
1。烤箱预热180摄氏度上下火。 

2. Use a knife and cut the slightly thawed frozen puff pastry into 5cm x 5cm squares. 
2。用刀把稍微解冻后的酥皮分割成5厘米 x 5厘米的小方块。

3.  Transfer the puff pastry to a baking pan lined with baking paper or baking mat, arrange them closely and gently poked some holes on each piece with a fork. 
3。转移到铺了烤纸或烤垫的烤盘，密切排整齐，用叉子在酥皮上轻轻地扎一些气孔。 

4. Place another piece of baking paper or baking mat on top of the puff pastry followed by another baking tray to weigh the pastry down so that it does not puff up too much. 
4。放上多一片烤纸或烤垫，再放多一个烤盘以防酥皮在烘烤过程中蓬松太高。 

5. Bake it in the oven for 15 mins before removing the tray and baking mat and continue to bake for another 6 mins. (Baking time is according to my Brandt oven.)
5。在烤箱烘烤15分钟后，除去烤盘和烤垫，继续烤多6分钟。 （烘烤时间是根据我家的烘炉。）

6. Remove from the oven, transfer to a wiring rack to let cool. 
6。从烤箱取出，烤盘上的酥皮转移到凉网散热。

Assembling 组装: 

1. Wash the strawberries and diced it. 
1。草莓洗淨切片.

2. Pipe some chilled custard cream over a layer of puff pastry. Arrange some diced strawberries on top of the custard cream. Place another layer of puff pastry on top. Pipe chilled custard cream over it put diced strawberries on top of the custard cream. Top with a layer of  puff pastry and sprinkle some icing sugar on it. Serve immediately.

2。在一片烤好的酥皮上，挤一些卡士达奶油，再放上草莓。放第二片烤酥皮在草莓的上面。又挤一些卡士达奶油， 再放上草莓，最后放上一层烤酥皮，撒些装饰糖粉，马上享用。 

See the little black specks of vanilla bean in the custard? It's so flavourful!
卡士达的小黑点是香草豆子，香气十足又美味！　

Crunch..crunch..Yummy! 咔滋...咔滋...太好吃了！

This post is linked to Bake Along hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings. 

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

Thanks for dropping by. See you again!  
谢谢您的拜访，下次再见！

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接，谢谢。"

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