Louise says: "We’re using a part-rye laminated puff (not 100% Rye). The Rye gives a great toasty and biscuity flavour, but Dark Rye flour needs the extra gluten strength of Strong White for lamination.
"To retain lift and flake, use 25% Cotswold Dark Rye and 75% Cotswold Strong White Flour. The pastry can be frozen raw and then defrosted later to baked as needed."
• Baker: Louise Wagstaffe
• Prep time: 1 hour 30 minutes, chill time 2 hours – overnight
• Cook time: 20 minutes
• Serves: 12
• Flour used: Organic Strong White Flour (or Strong White Flour) & Organic Dark Rye Flour (or Dark Rye Flour)
Rye and Strawberry Mille Feuille Method
- Mix both flours together with the salt in a bowl. Rub in the butter until evenly dispersed. Add the cold water gradually, mix until the dough just comes together. It should be smooth and slightly firm not sticky. If it feels dry, add up to 20 ml more water in small increments.
- Form into a flat rectangle, wrap and chill for 30 minutes.
- Prepare butter block by shaping the 250g cold butter into a flat rectangular block approximately same width as rolled dough (wrap in cling and chill but keep pliable).
- To make the laminate roll the dough into a rectangle roughly 40 × 25 cm. Place butter centrally and fold pastry edges over to enclose (book/letter fold style). Seal edges.
- Work quickly: roll to approximately 60 × 30 cm and perform a letter fold (3-fold). Chill 30 minutes.
- Repeat rolling and 3-fold two more times (total 3 turns). Because rye weakens elasticity, do only 3 full turns (rather than 6) to avoid tearing and to keep layers distinct. Chill 30 minutes between turns.
- After final turn, chill 1 hour (or overnight).
- Roll to approximately 3mm thickness. Trim to 12 squares, dock with a fork to control rise.
- Brush with egg wash and bake at 200°C for 18-20 minutes until risen and cooked through, cool fully.
- To make the vanilla custard, pour the milk into a saucepan, add the vanilla essence and bring gently to just below boiling point.
- In a bowl, whisk together the caster sugar, egg yolks and cornflour until smooth and pale.
- Gradually pour the hot milk onto the egg mixture, whisking continuously to prevent curdling.
- Return the mixture to the saucepan and cook over a medium heat, whisking constantly, until thickened and smooth. Allow it to gently bubble for 1–2 minutes to cook out the cornflour.
- Remove from the heat and stir in the butter until fully incorporated.
- Transfer to a clean bowl, cover the surface with cling film to prevent a skin forming, and allow to cool completely.
- Once cold, gently fold the whipped double cream through the custard until smooth and airy.
- Cut the pastry squares in half horizontally, then fill with vanilla cream and strawberries.
- Dust with icing sugar and sprinkle with the optional dried strawberry pieces if using.
