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Strawberry mille feuille with vanilla flavoured Chobani yogurt Recipe

Ingredients for people

    For the fruit
  • Strawberries : 600 g
  • Icing sugar : 60 g
  • Lemon(s) : 1 whole

    For the pastry
  • Puff pastry sheet(s) : 1 whole
  • Icing sugar : 50 g

  • For the cream
  • Double cream : 200 ml
  • Vanilla pod(s) : 1 whole
  • Chobani yogurt : 200 g
  • Icing sugar : 40 g
  • 1For the strawberries:

    Hull the strawberries and cut in half. Juice the lemon. Mix the strawberries with the icing sugar and a teaspoon of the lemon juice. Leave to macerate for 10 minutes.

  • 2For the cream:

    Scrape the seeds from the vanilla pod and place in a bowl with the double cream. Whisk until thick and then add the icing sugar and Chobani yogurt. Transfer to a piping bag and keep chilled until ready to assemble the dessert.

  • 3For the pastry

    Preheat the oven to 200'C.
    Cut the puff pastry into rectangles (5cm x 2cm). Allow 3 per person.

    Bake the puff pastry rectangles for 15 minutes with another baking tray on top to keep them flat. When golden brown dust with icing sugar and return to the oven for 3 minutes.

  • 4To assemble the dish

    Cover the bottom layer of pastry with a layer of cream and then a layer of strawberries.
    Place another layer of pastry on top.
    Repeat with another layer of cream and strawberries.

    Place the final layer of puff pastry on top.

    Dust with icing sugar and serve with some of the juice from the strawberries.

Chef's tip

«The strawberries in this recipe can be replaced with a mixture of other Summer fruits. Be careful when macerating other fruits like raspberries as they will become very soft very quickly.»

Take some of the calories out of this classic French dessert. Summer strawberries macerated in lemon, assembled in layers of puff pastry with a Chobani yogurt cream.

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  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  5mins