B.C Strawberry & Hazelnut Mille-Feuille Champagne & Rose Petal Sorbet Whipped Strawberry Honey
Place the flour in a large bowl and make a well in the center. Add the butter and salt right in the well and work them together with the flour, using your fingertips, gradually drawing in more flour into the center. When the butter pieces have reached pea sized pieces and the mixture appears grainy, gradually add the ice water and mix until it is all incorporated. Do not overwork the dough. Roll it into a ball, cover with plastic wrap and refrigerate 20 to 30 minutes.
On a lightly flour work area, roll the dough to an 8x4-inch rectangle. Fold it into three and give it a quarter turn. Roll it into another 8x4-inch rectangle again and fold it in three again. These are the first 2 turns. Cover with plastic wrap and refrigerate again for 30 minutes.
Give the chilled dough 2 more turns, rolling and folding as previously described. The pastry is ready then. Cover with plastic wrap and refrigerate for 30 minutes.
When ready to use, roll the dough to a 1/8- inch (3 mm) thick rectangle and cut out eight 4x2 pieces. Place them on a parchment paper lined baking sheet. Dock the dough with a fork to let the steam out while baking so your rectangles will be evenly puffed. Bake at 350F until golden brown. (if they puff too much, cover with a sheet of parchment paper and place a small baking sheet on top). Let cool completely before filling with the mousses
Champagne & Rose Petal Sorbet
Combine jelly & water in a sauce pan, cook over medium heat until jelly dissolved into water, cool. Stir in lemon juice. Add mixture into any ice cream machine.
Hazelnut and strawberry mousse:
In a large bowl, whisk together the mascarpone and sugar until completely smooth. Take half the mixture and place it in another large bowl. Add the hazelnuts to one of them and mix until incorporated. Add the strawberry puree to the other mascarpone mixture. In a mixer, whip the heavy cream to stiff peaks. Fold half into the hazelnut mascarpone mix and the other half with the strawberry one. Divide the mixture into piping bags fitted with medium plain tips Pipe dots of mousse onto the puff pastry sheets, alternating the hazelnut and strawberry. Top with another sheet of puff pastry.
Strawberry Whipped Honey
Cut strawberries into a small dice, add into a bowl, pick & julienne mint. Heat honey slightly & mix with strawberries. Chill