Strawberry Milfeuille with Butter Cream

In summer, this sauce for this cake can be made from any seasonal berries. If using cherries and cherries, remove the pits. And cut the stalks of currants or gooseberries with nail scissors.

Ingredients

• 250 g puff yeast-free dough
• 200 g strawberries
• 50 g blackberries
• 50 g icing sugar
• 500 ml whipping cream
• 200 g mascarpone
• 150 g natural yoghurt
• 120 g icing sugar
• 200 g frozen berry mixture
• 70 g sugar
• 50 ml dry red wine
• 4 g cornstarch

Directions

1. For the sauce, combine berries, sugar and red wine in a saucepan, bring to a boil and evaporate slightly. Add 150 ml of drinking water, bring to a boil, add starch mixed with 1 tsp. cold water and thicken a little. Remove from heat and cool.
2. For the cream, combine all ingredients and beat until fluffy.
3. Remove the puff pastry from the freezer, leave at room temperature for 10 minutes, no more. Cut in half and immediately place on a parchment-lined baking sheet in the cold oven. Set the temperature to 200 ° C and bake for about 25 minutes. - the dough should rise very strongly and brown. Cool the dough and separate into layers.
4. Slice the strawberries thinly, removing the stalks. Collect with milfeuil: layer of dough - chopped strawberries, cream. Thus, make three tiers. Serve the sauce separately.