Recipe: Strawberry Feuillants from Verlinghem

1- The Feuillants:
Take out your baking sheet and preheat the oven to 220°C (gas mark 7).

2- In a bowl, pour the flour mixed with the almonds, add the eggs beaten like an omelette, then the sugar and finally the melted butter.

3- Using a brush or spoon, make small portions of mixture on your baking sheet (be careful as it spreads), you should be able to make about twenty.

4- Place in the middle of the oven and as soon as the discs start to color, remove them, loosen them with a spatula and put another baking sheet to cook (quick cooking). Let cool in the air.

5- Cut your strawberries in half or quarters depending on their size and reserve in the refrigerator.
The Whipped Cream:

6- Place a bowl and your liquid cream in the freezer for 5 minutes, then take it out and whip your cream with a whisk. When it becomes firm, add the sugar and vanilla sugar, then reserve in the cold.

7- The coulis:

8- In a fairly tall container or in a blender, put your strawberries, your icing sugar and the 1/2 lemon juice, blend for 20 seconds and strain through a fine sieve.
Finishing
Fill a pastry bag with the whipped cream.
On each nice plate, layer this dessert like a mille-feuille: place a feuillant, a layer of cream, the strawberries inserted in it then a second feuillant with cream and strawberries and finish with the 3rd fe