Serves 4

For the Pastry/Mille-Feuille.

1 packet of ready rolled puff pastry 320g
3 tbsp icing sugar
1 punnet of strawberries 400g

For the Crème Patissière.

300ml full fat milk
50g sugar
3 egg yolks
20g plain flour
20g corn flour
150g Tims Dairy Greek style yogurt with Vanilla
150ml double cream
50ml elderflower cordial


Preheat the oven to 220°C/430°F/gas 7. Unpack the pastry and lay onto a baking tin lined with baking paper or a silicone mat.  Spray pastry with a little water and dust with half the icing sugar. Place the second mat or baking sheet over the pastry. Top with the second baking tray. Bake the pastry in the middle shelf of the oven for 15 minutes. Take it out of the oven, remove the top tray and turn the pastry over. Sprinkle with the remaining sugar, cover again, top with the second tray and bake for a further 10 minutes. When ready, it should be a deep golden colour.  Leave the pastry to cool. Trim if necessary and cut into twelve equal pieces.

To make the Crème Napoleon heat the milk in a saucepan. Put the eggs and sugar in a bowl and beat with an electric whisk till light and fluffy. Add plain flour and the corn flour, continue whisking. Add milk to the mix slowly, while whisking all the time and return back to the saucepan. Cook over low to medium heat stirring with a wooden spoon continuously for a smooth, glossy cream. Transfer the cream to a bowl and lay a piece of plastic film on its surface to stop it forming a skin. In another bowl beat the double cream with the elderflower cordial to soft peaks. When the thick custard is cool enough add the yogurt and fold in the double cream. Mix gently and empty into a piping bag with a plain nozzle

To assemble, wash the strawberries and drain. Cut ¾ of them in half and ¼ in 4 pieces for topping. The 12 pieces of pastry should give you 4 mille-feuille of 3 pastry pieces each. For each mille-feuille lay a piece of pastry on a plate. Cut a small hole in a piping bag and pipe the cream in a zigzag movement covering all the surface of the pastry

Lay strawberry halves on top of the cream and lay the second piece of pastry on. Repeat with the cream and strawberry halves. Lay the 3rd piece of pastry on. Pipe cream as before but place the strawberry quarters into the cream facing upwards. Dust with some icing sugar and decorate with elderflowers or edible flowers


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