Strawberry and Basil Millefeuille, Crème Chantilly, Balsamic Syrup

Surprise your guests with this delcious dessert.


  • 100 g puff pastry
  • beaten egg yolk, tsp sugar
  • 200 g chopped strawberries
  • pinch sugar
  • 3 leaf basil (finely chopped)
  • squeeze of lemon
  • 100 ml cream
  • for the crème chantilly
  • 1 vanilla pod or essence
  • 2 tblsp icing sugar
  • for the balsamic syrup
  • 100 ml balsamic
  • 1 tbsp glucose syrup (or golden syrup)
  • 2 tblsp sugar


  1. Rolled very thin. Brush with egg and sugar before cooking
  2. Cook at 180°C between 2 trays for 8 minutes.
  3. Chop berries, and add sugar and lemon. Finish with finely chopped shredded basil. Assemble.
  4. For the Crème Chantilly. Scrape vanilla pods and add to cream.
  5. Add sugar and whisk till soft peaks form.
  6. For the Balsamic Syrup. Reduce balsamic by half and add glucose.
  7. Remove and add sugar.


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