Tasty Tuesday!

Hello! I hope everyone is doing well today!

I have a stunning dessert for you today - one that is sure to please even the most discriminating of people! Don't let the recipe daunt you - it really is not hard!! As long as you have all your ingredients and tools assembled before hand and read the recipe thoroughly you will be successful!

The Mille-feuille (French pronunciation: [mil fœj], "thousand-leaf"), is also know as a Napoleon here in the United States. Traditionally, a Mille-feuille is made up of three layers of puff pastry, alternating with two layers of cream or other whipped filling. The top is usually glazed with icing.

I love to serve this with Prosecco, which is a dry, sparkling Italian wine. You could say it is the Italian version of "Champagne." Prosecco has a hint of sweetness to it - some varieties more than others. Adding pomegranate liqueur and ice to to a tall glass and pouring the Prosecco over top gives you a wonderfully refreshing drink!

Strawberry & Lemon Curd Mille-Feuille
Servings: 2 desserts


* 1 pkg Puff Pastry, thawed
* 1/2 cup granulated sugar
* 1 Tbsp granulated sugar
* 2 large eggs
* 6 Tbsp lemon juice, (2-3 lemons)
* 1 stick + 2 Tbsp butter, chilled, cut in 1/2" slices
* 8-10 large strawberries, hulled & sliced
* Confectioners Sugar

Equipment needed:

* Saucepan
* Metal bowl that fits into saucepan
* Parchment paper
* 2 baking sheets
* Thermometer
* Food processor or blender


Curd (day before serving dessert):

1.) Put saucepan of water on medium & bring to a simmer.
2.) Place 1/2 cup sugar in a metal bowl that fits tightly over saucepan.
3.) Add eggs and lemon juice; whisk to blend.
4.) Place bowl over saucepan of water, make sure water does not touch bowl.
5.) Cook, whisking constantly, until curd thickens.
6.) Curd will start out light and foamy, then thicken.
7.)When whisk leaves tracks in curd as you stir, it is almost ready.
8.) Remove from heat when custard reaches 180°, about 8 min.
9.) Transfer to blender (or food processor).
10.) Let curd rest about 4 min, stir occasionally until it cools to 140°.
11.) Blend curd on high, add a few pieces of butter at a time as it blends.
12.) Scrape down sides of the container as needed.
13.) After all the butter is added, blend an additional 3-4 min.
14.) Transfer curd to airtight container.
15.) Chill overnight.

Day of serving dessert:

Baking the Puff Pastry:

1.) Preheat oven to 400 degrees.
2.) Cut puff pastry sheet in half crosswise, then each half into thirds.
3.) Place pastry onto baking sheets.
4.) Dust lightly with 1 Tbsp granulated sugar.
5.) Bake 25 min, until it puffs up and turns golden brown.
6.) Remove from oven.
7.) Cover pastry with sheet of parchment paper & a 2nd baking sheet.
8.) Press down top baking sheet to help flatten puff pastry.
9.) Return to the oven with parchment & 2nd baking sheet.
10.) Bake about 8 min, until crisp.
11.) Set aside to cool.

Assembling the Dessert:

1.) Place 1 section in the center of your serving plate.
2.) Top pastry with 2 Tbsp of the chilled lemon curd.
3.) Place a layer of sliced strawberries on top of the curd.
4.) Place second section of pastry on work surface.
5.) Layer with curd & strawberries.
6.) Put 2nd layer on top of the 1st.
7.) Top with third section of puff pastry.
8.) Sprinkle with confectioners' sugar.
9.) Garnish with strawberries.

Silly Joke of the Day:

What do you get if you cross an insect with the Easter rabbit?
.......Bugs Bunny.

Have a great day and remember: Go Ahead & Indulge!

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