Millefeuille with White Chocolate Cream and Strawberries

How to prepare millefeuille with white chocolate cream and strawberries

1. Mix the egg yolks with sugar, then add the rum, water and lemon juice. Beat the mixture over steam for about 15 minutes (until foamy and thick) or in a Thermomix, with the butterfly attachment, at speed 3, temperature 70°C, for 7 minutes.
2. Add the grated or finely chopped white chocolate to the sabayon. Mix until melted or in Thermomix 2 minutes, speed 3, without temperature.
3. Let the cream cool completely.
4. Whip the cream until it holds on the whisk. Fold it into the cream in two batches, gently mixing with the whisk. Refrigerate the cream for several hours.
5. Put the strawberries cut into quarters together with the sugar in a small pot. Simmer over low heat, just until the strawberries are almost covered with their own juice (about 5 minutes).
7. Blend the strawberries and pass the sauce through a fine sieve. Refrigerate.
8. Cut the puff pastry into 6 rectangles of 4 x 5 cm. Cut each rectangle diagonally. Sprinkle the obtained triangles with very little fleur de sel. Bake on a tray lined with parchment paper, at 200°C, until puffed and golden. Let cool.
9. Put the chocolate cream on a plate, pour strawberry sauce around it, place strawberry slices on top. Insert the puff pastry triangles into the cream.

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