Today, I am posting an easy and yet elegant dessert recipe called Strawberry Millefeuille. It’s a traditional dessert made by layering puff pastry with fresh whipped cream and you can fill it with your favorite fruits. Making the fresh whipped cream for this dessert is so much easier if you use a portable hand mixer. Well, if you do not have one in your kitchen, the kind folks at CSN Stores have generously agreed to giveaway a $60 online store credit which you can use to purchase one from them. They have a wide selection of products on their websites, it ranges from kitchen tools, baby toys, gadgets, office desks, to even barstools!
ONLY ONE LUCKY WINNER WILL BE SELECTED TO WIN THE $60 CSN STORES’ ONLINE SHOPPING CREDIT.
The lucky winner will be chosen at random via Random.org generator and an announcement will be made on April 20th 2010.
Each reader is allowed to post up to a maximum of 3 entries for this giveaway. It is very simple, just participate by responding to the following:
1. If strawberry is not your favorite choice of fruit for the Millefeuille, then what would be your other preferred choices?
2. Follow Seasaltwithfood on Twitter and leave your Twitter name.
3. Tweet this giveaway and leave the link – Please tweet: CSN Stores $60 Online Shopping Credit Giveaway! http://www.seasaltwithfood.com/2010/04/strawberry-millefeuille-60-shopping.html # Giveaway
Registration for this giveaway will commence on April 9th 2010 and will end on April 18th 2010 at 11:59 PM PST. Open to all U.S./Canada residents, 18 and older only.
Well, please remember to leave your email address in your entries, or please ensure your profile is public. Good luck to all my valued readers!
Recipe adapted from Williams-Sonoma Cooking for Friends by Alison Attenborough and Jamie Kimm
1 Sheet Puff Pastry (1/2 package), thawed according to package instructions and unfolded
1 Egg, lightly beaten
1 ½ Cups Thinly Sliced Strawberries
Juice of ½ Lemon
1 Tbsp Granulated Sugar
1 Cup Heavy Cream
Confectioner’s sugar for dusting
Preheat the oven to 375˚F.
On a lightly floured board, roll out the pastry sheet to ¼ inch thickness. Cut in half lengthwise. Transfer the 2 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes.
Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside.
In another bowl, using a whisk, whip the cream until soft peaks form.
Using a serrated knife, slice 1 rectangle horizontally to create 2 layers. Use the uncut rectangle as the base. Top with half of the whipped cream and 1/3 of the strawberries. Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving