Strawberry and Cream Millefoglie

Method

1. Roll out the puff pastry until very thin. Prick generously with a fork. Sprinkle with granulated sugar.
2. Bake in a static oven at 160-165°C for 15-20 minutes, until the sugar crystallizes and the pastry is golden.
3. Remove from oven and let cool. Melt the cocoa butter in the microwave for 30-40 seconds. Brush the cocoa butter on both sides of the pastry to seal.
4. Once cooled, trim the edges to make them straight. Cut the pastry into three equal pieces (base, middle, top).
5. Prepare the strawberry reduction: in a saucepan, add strawberries, two teaspoons of sugar, and a little lemon juice. Cook for 4-5 minutes until the strawberries release their liquids. Transfer to a bowl and emulsify with a spatula until creamy.
6. Prepare the pastry cream (if not already prepared) and place it in a piping bag.
7. Assemble: place the first puff pastry sheet on a serving dish. Spread a layer of pastry cream. Cover with the second sheet and repeat with another layer of cream. Cover with the third sheet.
8. Spread the strawberry reduction on the top sheet.
9. Whip the cream and place in a piping bag. Decorate the surface with whipped cream rosettes.
10. Refrigerate for at least one hour.
11. Remove from fridge. Grate the chocolate and sprinkle over the surface. Add the almond granules in the center.
12. Return to fridge for another two hours (or preferably overnight) before serving.