Strawberry Millefeuille and Soup with Lemongrass

  • Strawberry Millefeuille and Soup with Lemongrass
By Francis Reynard

For an elegant and refreshing finish to a Spring meal, we suggest Michelin-starred chef Francis Reynard's knock out (but simple to make) Strawberry Millefeuille. Bye bye shortcake, hello beautiful.


  • For the Millefeuilles:
  • 1 ½ lbs ripe Strawberries
  • 1 pack Phyllo Dough or Brick Dough
  • 2 coffee spoons of Poppy Seeds
  • 2 tbsp Butter
  • 2 Greek Yogurt, natural
  • 1 ½ tbsp Sugar
  • For the soup:
  • ¾ lb Strawberries
  • 2 Lemongrass Stalks
  • Sugar for additional sweetness, to taste
  • 1 Lime
  • 1 pinch of Piment d'Espelette


  • Strawberry Millefeuille and Soup with Lemongrass
  • For the soup:
  • Put the strawberries into a blender with heart of lemongrass (thinly sliced), juice of ½ of the lime and a pinch of the Piment d'Espelette (Espelette Pepper Powder). If needed, add a dash of sugar. Blend together, pass through a chinois or a fine sieve , and place in glass shot glasses. Reserve in refrigerator.
  • For the Millefeuille:
  • Mix yogurt with a bit of sugar, remaining lime and strawberries cut into 2 or 4 depending on size of strawberries. Mix together and reserve in refrigerator.
  • With a cookie cutter, cut a circle into the phyllo or brick dough about 4-5” round. Take a non-stick pan, place a bit of butter and melt it. Once the pan is hot, quickly color the dough on each side until caramelized. When ready, layer each piece of cooked dough with mélange of strawberries above. Alternate this for 3 layers of dough and strawberries.
  • Serve Millefeuille next to the soup in glasses on a plate.


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