Ingrediente pentru foi de foietaj:

·   500 grame faina alba;

·   300 mL apa rece;

·   10 grame sare;

·   400 grame unt;

·   putina faina pentru intins.

Ingrediente pentru crema de vanilie:

·   1 L lapte;

·   6 galbenusuri;

·   200 grame zahar;

·   80 grame amidon de porumb;

·   1 pastaie de vanilie;

·   50 grame unt.

Ingrediente pentru umplutura si decor:

·   500 grame capsuni proaspete (spalate, curatate, taiate felii);

·       zahar pudra pentru decor (optional).

Timp de preparare: 3 ore

Portii: 8

Mod de preparare:

Pentru aluat, se amesteca faina cu sarea intr-un bol, se adauga 50 grame unt moale si apa rece, apoi se framanta repede pana se face un aluat omogen. Se strange intr-o bila, se acopera cu folie si se lasa la frigider timp de 30 de minute. Separat, se iau 350 grame de unt rece, se pun intre 2 foi de hartie de copt si se intind usor cu sucitorul pana se face o folie de aproximativ 1 centimetru. Aceasta bucata de unt se pune la frigider timp de 15 minute. Se ia aluatul de baza, se intinde pe masa presarata cu putina faina. Untul se pune in mijloc si aluatul se impatureste peste el, ca un plic. Apoi se intinde cu sucitorul intr-o foaie lunga si se pliaza in 3. Se inveleste in folie si se pune la frigider timp de 30 de minute. Aceasta operatiune se repeta de 6 ori in total, iar de fiecare data se lasa aluatul la rece intre impaturiri. Astfel se obtine aluatul foietaj. Cuptorul se incalzeste la 200°C. Aluatul obtinut se imparte in 3 bucati egale. Fiecare bucata se intinde intr-o foaie subtire, cam de 4 milimetri grosime. Foile se pun pe hartie de copt, se inteapa bine cu furculita si se acopera cu alta hartie de copt si o tava mai usoara, ca sa ramana drepte. Se coc aproximativ 15 minute, pana devin aurii si crocante, apoi se lasa sa se raceasca complet. Pentru crema, se incalzeste laptele cu pastaia de vanilie. Intr-un alt bol, se bat galbenusurile cu zaharul si amidonul, apoi se toarna peste ele, treptat, laptele fierbinte, amestecand tot timpul. Amestecul se pune din nou pe foc mic si se amesteca pana cand se ingroasa. Se ia de pe foc, se adauga 50 grame unt si se amesteca bine, apoi se lasa sa se raceasca. Pentru asamblare, se pune pe un platou prima foaie coapta, se intinde pe ea o 1/3 din crema de vanilie racita si se pun felii de capsuni. Se pune a doua foaie, se pune iar crema si capsuni. La final se pune a treia foaie si se apasa usor.Inainte de servire, se presara zahar pudra pe deasupra (optional).

Bon appétit!

Ingredients for the puff pastry:
• 500 grams plain white flour;
• 300 mL cold water;
• 10 grams salt;
• 400 grams butter;
• a little extra flour for rolling.

Ingredients for the vanilla cream:
• 1 liter milk;
• 6 egg yolks;
• 200 grams sugar;
• 80 grams cornstarch;
• 1 vanilla pod;
• 50 grams butter.

Ingredients for the filling and decoration:
• 500 grams fresh strawberries (washed, cleaned, and sliced);
• powdered sugar for decoration (optional).

Preparation time: 3 hours

Servings: 8

Method of preparation:
For the dough, mix the flour with the salt in a bowl, add 50 grams of softened butter and the cold water, then knead quickly until a smooth dough forms. Shape it into a ball, cover with plastic wrap, and refrigerate for 30 minutes. Separately, take 350 grams of cold butter, place it between two sheets of baking paper, and roll it out gently with a rolling pin until you get a slab about 1 centimeter thick. Chill this slab of butter in the refrigerator for 15 minutes. Roll out the base dough on a lightly floured surface into a rectangle large enough to cover the butter. Place the butter in the center and fold the dough over it like an envelope. Roll the dough out into a long rectangle and fold it into three. Wrap in plastic wrap and refrigerate for 30 minutes. This operation is repeated 6 times in total, each time allowing the dough to rest in the refrigerator between folds. This is how the puff pastry is created. Preheat the oven to 200°C. Divide the finished dough into three equal parts. Roll each piece into a thin sheet, about 4 millimeters thick. Place each sheet on baking paper, prick well with a fork, and cover with another sheet of baking paper and a light baking tray on top to keep them flat. Bake each sheet for about 15 minutes, until golden and crisp, then let them cool completely. For the cream, heat the milk with the split vanilla pod. In another bowl, whisk the egg yolks with the sugar and cornstarch, then gradually pour in the hot milk while whisking continuously. Transfer the mixture back to low heat and cook, stirring constantly, until it thickens. Remove from heat, add 50 grams of butter, mix well, and let the cream cool completely. To assemble, place the first baked pastry sheet on a serving platter, spread one third of the cooled vanilla cream evenly, and arrange sliced strawberries on top. Add the second pastry sheet, then another layer of cream and strawberries. Finish with the third pastry sheet and press gently. Before serving, sprinkle the top with powdered sugar if desired.

Bon appétit!