Creations of great chefs



  • Difficulty medium
  • Preparation 1 hour
  • Tipology Dessert
  • Portions 6 people


  • For the Puff Pastry: (Prep time: one day)
  • 1000 g of butter
  • 300 g of W300 Flour
  • 725 g of W300 Flour
  • 20 g of salt
  • 405 g of water
  • For the Chantilly Cream:
  • 0.5 litres of milk
  • 150 g of caster sugar
  • 40 g of flour
  • 10 g of rice starch
  • 75 g of yolks
  • vanilla to taste
  • 200 g of fresh heavy cream
  • 24 g of Sugar


Photo and recipe have the only purpose of presenting the product(*).

For the puff pastry, mix the butter with 300 g of flour, create a dough and store in the fridge. Mix batter with flour and salt, and add water until the dough is formed. Refrigerate for a few hours. Fold 4 times and let the dough rest in the fridge until the next day. Roll out the dough to a height of 1.8cm and let it rest for about 2 hours. Bake in the oven at 190°C for 30 minutes.

Prepare the Italian Pastry Cream, which we will then mix with the heavy cream to make the chantilly cream, by boiling the milk with half the sugar, salt and vanilla. Mix flour, rice starch, sugar and egg yolk separately. Add to milk and mix until thickened. Set aside to cool for about an hour. Whip the cream with the sugar and mix with 200 g of pastry cream. Cut the puff pastry, now cold, and fill with the chantilly, decorating with fresh strawberries and 23k gold leaf.