The combination of sweet and fruity flavors of the strawberry and white chocolate millefeuille, together with the softness and complexity of the moscatel pisco, creates an exquisite and surprising pairing for the most demanding palates. The Pisco Puro Moscatel enhances the flavors of strawberry and white chocolate, achieving a perfect balance between sweetness and acidity. Without a doubt, this combination is ideal to celebrate any special occasion or simply to enjoy a delicious afternoon at home. We are going to prepare this delicious recipe for 6 people and pair it with a good moscatel pisco!
- Plain flour for dusting
- 3 tablespoons powdered sugar, plus extra for serving
- 350g puff pastry
- Double cream 300ml
- 1 vanilla pod
- 600g strawberries
- Small bunch of basil, leafless, with some of the smaller leaves left whole for the salad
- Zest of ½ lemon
- 50 g good quality white chocolate
Let's do it!
- Preheat the oven to 200°C. On a lightly floured surface sprinkled with sugar, gradually roll out the dough into a rectangle larger than 11" x 12". Line a large baking tray with baking paper and sprinkle with plenty of sugar. Use a rolling pin to transfer the dough to the baking paper.
- Sprinkle powdered sugar over the dough and cover with a second sheet of parchment paper. Place another heavy baking sheet on top (or one with an empty porcelain baking sheet if yours is light) and bake for 25-30 minutes until the pastry is golden and crisp, then cool.
- For the filling, in a bowl pour the cream with 3 tablespoons of sugar and the vanilla pods. Beat lightly until the cream is incorporated and reserve. Peel the strawberries and cut them into quarters, leave some for the salad, and cut the rest into 3-4 portions. Finely chop the basil, then mix the cream with the chopped strawberries and lemon zest, then refrigerate until serving time.
- Once fully cooled, cut edges to form a neat 11 x 12-inch rectangle. Cut into 3 equal rectangles: To maintain size, cut out a shape, then place it on top of the remaining dough and use as a template for the next rectangle, then repeat.
- To assemble the mille-feuille, place the dough in a rectangle, add half of the strawberry cream mixture and flatten with the back of a spatula. Place the second layer of dough on top and gently press down. Grate more than half of the white chocolate on a fine grater and top with the remaining cream mixture. Place the last layer of dough and press gently so that the filling begins to bulge around the edges.
- Use a spatula to flatten the filling on the sides so it is even with the edges of the dough and fills in the gaps. Add a bit of filling to the cut edges of the dough for better adherence of the chocolate chips. Grate the chocolate on top. The easiest way to stick the grated chocolate to the sides is with a spoon. Mix strawberries and basil leaves for a light salad.
- Before serving, carefully cut the millefeuille into 6 equal parts. As you cut, hold the millefeuille together by placing your fingers on either side of the blade. Place a piece of millefeuille next to each plate. Place some of the strawberry salad on the opposite side of the plate and serve.