1 sheet puff pastry
Icing sugar, for dusting
For the stock syrup:
80ml water
125g caster sugar
25g glucose
350g frozen strawberries
50g sugar
30g lemon juice
400g double cream
80g sieved icing sugar
1g salt
1 vanilla pod, split and scraped
5–7 drops vanilla essence
A little rum
3–4 strawberries, sliced
Good dollop of crème chantilly
Caramelised pastry
Drizzle of strawberry coulis
Make a heavy stock syrup by heating the water, caster sugar, and glucose until dissolved. Set aside.
Preheat the oven to 200°C.
Unroll your puff pastry and dust well with icing sugar all over, then roll out slightly.
Line a large baking sheet with parchment paper or a silicone mat, place the pastry on it and chill.
Brush the pastry all over twice with the syrup, then dust again with icing sugar. Chill for 30 minutes.
Bake at 180°C for 25–30 minutes until golden and crisp.
Transfer to a cooling rack to cool completely.
Macerate the strawberries with sugar and lemon juice for 2–3 hours or overnight.
Strain off the juice and reduce it in a pan until it forms a glaze. Cool, then add to the whipped cream to give a lovely strawberry flavour.
Place the strawberries in a pan, bring to a simmer, and reduce for 15 minutes until thickened. Blend for around 30 seconds, then pass through a fine sieve.
Place all ingredients in a bowl and whip until thick and smooth.
Layer the caramelised pastry, strawberries, and whipped cream. Finish with a drizzle of strawberry coulis.
1 sheet puff pastry
Icing sugar, for dusting
For the stock syrup:
80ml water
125g caster sugar
25g glucose
350g frozen strawberries
50g sugar
30g lemon juice
400g double cream
80g sieved icing sugar
1g salt
1 vanilla pod, split and scraped
5–7 drops vanilla essence
A little rum
3–4 strawberries, sliced
Good dollop of crème chantilly
Caramelised pastry
Drizzle of strawberry coulis
Make a heavy stock syrup by heating the water, caster sugar, and glucose until dissolved. Set aside.
Preheat the oven to 200°C.
Unroll your puff pastry and dust well with icing sugar all over, then roll out slightly.
Line a large baking sheet with parchment paper or a silicone mat, place the pastry on it and chill.
Brush the pastry all over twice with the syrup, then dust again with icing sugar. Chill for 30 minutes.
Bake at 180°C for 25–30 minutes until golden and crisp.
Transfer to a cooling rack to cool completely.
Macerate the strawberries with sugar and lemon juice for 2–3 hours or overnight.
Strain off the juice and reduce it in a pan until it forms a glaze. Cool, then add to the whipped cream to give a lovely strawberry flavour.
Place the strawberries in a pan, bring to a simmer, and reduce for 15 minutes until thickened. Blend for around 30 seconds, then pass through a fine sieve.
Place all ingredients in a bowl and whip until thick and smooth.
Layer the caramelised pastry, strawberries, and whipped cream. Finish with a drizzle of strawberry coulis.
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