Prince Albert Millefeuille Pastry with Strawberries and Whipped Cream

Ingredients: Milk 2 cups Sugar ½ cup Eggs 4 Vanilla bean 1 Pure corn starch 3 ½ tbsp. Butter 1 oz. Whipped Cream 3/5 cup Strawberries 3 cartons Puff pastry sheets 2 lbs

Cooking Instructions: Remove stems from berries, leaving some intact for the final presentation. Pastry Cream: Bring 2 cups milk, 1 ½ tbsp. sugar and sliced vanilla bean to a boil in a saucepan over medium heat. Combine 4 egg yolks and the rest of the sugar in a medium bowl and whisk until pale yellow. Add corn starch to the bowl and transfer the mixture to the saucepan. Remove vanilla bean and stir for 2 min. Pour into a mixing bowl and add the butter in cubes, let cool and stir occasionally. For a light cream, whisk the mixture and slowly add the whipped cream. Pastry: Roll out 3 pastry sheets and let cool in the refrigerator. Remove pastry sheets from refrigerator and place on wax paper on a baking sheet. Cook at 350�F for 35 minutes. When removing from oven, place a plate on top of the pastry sheets in order to compensate for the rising. Spread icing on the smoothest sides and put in oven at 475� for 2-3 minutes until caramelized. Lay a sheet of pastry, a layer of cream, a layer of strawberries and repeat to create 3 layers. Place berries on top of top layer of pastry for display.

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