Millefeuille

Ingredients

for the puff pastry:

Flour 300 g

Sweet cream butter 300 g

Salt 1/2 tsp

Water 125 ml

For the mousse:

Mascarpone cheese 240 g

Sugar 100 g

Pistachios 30 g

Strawberries 1/2 cup

35% heavy cream 1.5 cups

Dough: Place the flour in a large bowl and make a well in the center. Add the butter and salt directly to the flour and knead with your hands. When the dough becomes grainy, gradually add ice water and mix. Do not overwork the dough.

Roll into a ball, cover with plastic wrap, and refrigerate for 20-30 minutes. Dust the countertop with flour and roll out the dough. Fold it in three layers and roll it out again. Repeat this process several times. Cover with plastic wrap and refrigerate for another 30 minutes. Repeat this process at least twice more (the more, the better).

When ready, roll out the dough to a thickness of 3 mm and cut out eight 4x2 rectangles. Place them on a parchment-lined baking sheet. Prick the dough with a fork to release air from the dough during baking, so that your rectangles "puff up" evenly. Bake at 180°C until golden brown. Let cool completely before filling with the mousse.

Mousse: In a large bowl, beat together the mascarpone and sugar until smooth. Take half the mixture and transfer it to another bowl. Add the pistachios to one bowl and mix well. Add the strawberry puree to another bowl. In a mixer, beat the cream until stiff peaks form.

Divide the cream in half and divide it into bowls. The pistachio mousse is almost ready to use, but the strawberry mixture should be refrigerated until it thickens. Fill piping bags with the mousses.

Pipe the mousses onto one cake layer, alternating them. Top with the second cake layer. Refrigerate for at least 30 minutes.

Enjoy!