Peruvian bakery-style strawberry mille-feuille with crisp puff pastry, pastry cream, whipped cream, manjar blanco, and fresh strawberries. The fillings stay restrained so the layers remain distinct and the pastry keeps its crunch.
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Preheat the oven to 200°C. Roll the puff pastry into a thin, even rectangle, place it on parchment paper, and dock the entire surface. Cover with another sheet of parchment and place a second baking sheet on top to keep the pastry flat.
Bake the weighted pastry for 20 minutes. Carefully remove the top baking sheet and parchment, dust with about two fifths of the powdered sugar, and bake for another 5 to 7 minutes, until deeply golden, dry, and crisp. Transfer to a rack and cool completely.
Heat the milk with the vanilla extract until steaming. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually whisk in some hot milk, return everything to the saucepan, and cook over medium heat for 2 to 3 minutes, whisking constantly, until the pastry cream is thick, smooth, and glossy.
Transfer the pastry cream to a bowl and chill it for 40 minutes, until completely cold and firm. Separately whip the cold cream to firm but creamy peaks. Keep both preparations chilled until assembly.
Wash the strawberries, dry them thoroughly, and remove the stems. Slice them just before assembly. Divide the cooled pastry into 3 equal sheets with a serrated bread knife, using gentle movements so the layers are not crushed.
Place the first puff pastry sheet down and spread it with a thin layer of manjar blanco. Add half the pastry cream, some whipped cream, and half the strawberries. Cover with the second pastry sheet and repeat the layers, then finish with the third sheet. Keep the fillings even and restrained so the mille-feuille holds its structure.
Chill the assembled mille-feuille for 15 minutes, just long enough to firm the filling. Dust with the remaining powdered sugar immediately before serving and cut into 8 portions with a serrated knife, wiping the blade between cuts. And that's it! It should shatter when bitten while keeping distinct creamy, manjar, and fresh strawberry layers without turning soggy. 🧡
