Strawberry Croustillant

Strawberry Croustillant

It is always a joy to have a recipe from a great cook or baker and this week, Richard Bertinet has his very seasonal Strawberry Croustillant recipe to share. It is a summer treat and the perfect thing for the bank holiday weekend. Enjoy. 



You will need:

200g caster sugar
200g water
100g icing sugar
100g puff pastry



Line a baking tray with greaseproof paper and preheat the oven to 200°C. 

Roll the puff pastry into a sausage shape then cut into 1 cm squares. 

Dust your work surface with icing sugar and place a piece of puff pastry, cut side down, on top of it. 

Sprinkle a little icing sugar on top and using a small rolling pin, roll out until very thin. 

Turn it over several times while rolling to coat it in the icing sugar and to ensure that it doesn’t stick. 

Trim as required. 

Repeat until you have 8 croustillant. 

Lay the croustillant out on the lined baking tray. 

Place on the middle shelf of the oven and bake for 6 to 8 minutes until caramelised. 

Be sure to keep a close eye on them as they burn quickly.  Use a palette knife to lift them from the tray and cool on a wire rack. 


To serve, place one croustillant up side down on a plate.  Pipe a little crème légère on top and cover with a row of laved strawberries.  Add a further croustillant.  

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