Strawberry Mille-Feuille - Oliviers & Co.

Strawberry Mille-Feuille

April 14, 2015
Strawberry Mille Feuille

This delicious layered dessert is the perfect treat to serve to your guests. Our fruit spread takes this traditional French recipe to the next level.

Strawberry Mille-Feuille

Serves 4

  • Ingredients for the Pastry:
  • 1 roll puff pastry
  • 1 cup icing sugar (super fine sugar)


To make the ice cream: Boil milk along with the vanilla bean that has been split lengthwise down the centre. Whisk the egg yolks and the sugar and pour into the boiling milk stirring constantly. Place the pot over a low heat and, stirring constantly, let the mixture thicken without letting it boil until the custard coats the back of a spoon. Let it cool off the heat, then whisk in the O&CO. Grand Cru olive oil. Refrigerate the mixture, remove the vanilla pod, pour into an ice cream maker and let it churn.

Preheat the oven to 400°F. Place the puff pastry on a work surface that has been dusted with a bit of icing sugar and roll it into a rectangle with a rolling pin. Cut the pastry into 16 rectangles and dust them with icing sugar. Place them on a parchment-lined baking tray. Place another sheet of parchment on top and sandwich with a metal cooling rack to prevent the pastry from rising. Bake for 15 minutes. Take them off the baking tray and let them cool to room temperature.

Assemble just before serving:
Spread a thin layer of O&CO. strawberry and wild strawberry preparation with balsamic vinegar on a rectangle of pastry, cover with a layer of olive oil ice cream. Proceed in the same way with second layer of pastry, strawberry preparation and ice cream, then a third layer, ending with a rectangle of pastry dusted with icing sugar. Repeat for the remaining three mille-feuilles, serve immediately.

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