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WHITE CHOCOLATE CREAM WITH STRAWBERRY COULIS AND SAVORY MILLEFEUILLE

By Delicious Recipes!Posted on
WHITE CHOCOLATE CREAM WITH STRAWBERRY COULIS AND SAVORY MILLEFEUILLE

WHITE CHOCOLATE CREAM WITH STRAWBERRY COULIS AND SAVORY MILLEFEUILLE

Indulge in a delicate and elegant dessert featuring a silky white chocolate sabayon cream paired with a fresh strawberry coulis, complemented by crisp savory millefeuille triangles seasoned with fleur de sel. This sophisticated treat balances sweetness and texture, perfect for special occasions or an impressive finish to any meal.

πŸ•’ Prep Time: 20 min

🍳 Cook Time: 15 min
🍽️ Chilling Time: 2-3 hours
🍰 Servings: 3

πŸ₯„ Ingredients

White Chocolate Cream:

  • 4 egg yolks
  • 50 g powdered sugar
  • 70 ml water
  • 30 ml rum
  • 1 tbsp lemon juice
  • 100 g white chocolate, grated or chopped
  • 100–150 ml heavy cream

Strawberry Coulis (Sauce):

  • 150 g fresh strawberries
  • 15 g sugar

Savory Millefeuille:

  • 1 sheet puff pastry (homemade or store-bought, approx. 16 x 10 cm)
  • Fleur de sel (for sprinkling)
  • Fresh strawberries (for garnish)

πŸ‘©β€πŸ³ Instructions

  1. In a heatproof bowl, whisk together egg yolks and powdered sugar. Gradually add rum, water, and lemon juice. Cook over simmering water (double boiler) or in a Thermomix (butterfly attachment, speed 3, 70Β°C, 7 minutes) until thick, fluffy, and pale (about 15 minutes on double boiler).
  2. Add grated white chocolate to the sabayon and stir gently until melted and smooth. In Thermomix, mix for 2 minutes at speed 3 without heat. Let the cream cool completely.
  3. Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled white chocolate sabayon in two batches using a whisk. Refrigerate the cream for several hours to set.
  4. For the strawberry coulis, quarter the strawberries and combine with sugar in a small saucepan. Cook on low heat until the strawberries are softened and release juice, about 5 minutes. Blend until smooth and strain through a fine sieve. Chill in the fridge.
  5. Cut the puff pastry into six rectangles measuring about 4 x 5 cm. Slice each rectangle diagonally to create triangles. Lightly sprinkle with fleur de sel. Bake on a parchment-lined baking sheet at 200Β°C (390Β°F) until puffed and golden, about 10-12 minutes. Let cool completely.
  6. To serve, spread a generous spoonful of white chocolate cream on each plate. Drizzle strawberry coulis around the cream. Garnish with fresh strawberry slices and insert savory puff pastry triangles into the cream for a beautiful presentation.

πŸ’‘ Tips

  • Use good quality white chocolate for a richer flavor.
  • Make sure the sabayon thickens well over gentle heat to avoid curdling.
  • The fleur de sel adds a subtle salty contrast to balance the sweetness.
  • Prepare the cream and coulis ahead to allow flavors to meld and simplify plating.

πŸŽ‰ Perfect For

  • Elegant dinner parties
  • Romantic desserts
  • Summer celebrations
  • Special occasions and holidays

πŸ“ Final Thoughts

This white chocolate cream with strawberry coulis and savory millefeuille offers a harmonious blend of sweet, creamy, tart, and salty notes. Its refined textures and sophisticated flavors make it a stunning dessert centerpiece that will impress guests and satisfy any sweet tooth craving. A delightful balance of freshness and indulgence, ideal for showcasing seasonal strawberries.