Difficulty:[usr 2]
Roll out the puff pastry, giving it the shape of a large rectangle 20 x 45 cm and 2 m/m thick, cut cleanly with a sharp knife from this rolled out pastry 3 rectangular strips of 15 x 20 cm.
Lightly moisten the sheet pan from the oven with water, place the three strips of pastry on it, previously rolled with a pinch roller, remove from the oven and leave to cool,
In a frozen salad bowl, pour the whipping cream, icing sugar and whisk until you obtain a stiff whipped cream.
Pour onto the pastry, mix everything together, gently lifting it and
aerating it well with a wooden spatula, spread with a steel spatula the half of this cream on one of the strips, then place the second strip on top and garnish with the rest of the cream, cover with the last strip, sprinkle with icing sugar,
cut the mille-feuilles with a serrated knife, caramelize on top using a polka iron or a caramelizing iron and accompany with red fruits, surround with a cord of kiwi coulis.
Add a few frosted mint leaves as decoration.
Culinary Ideas from Chef Hubert
