Millefeuille aux fraises

Sticky toffee muffins

• 600 GRAM PUFF PASTRY
• 1 CUP CRÈME FRAÎCHE
• 100 GRAM SUGAR
• 600 GRAM STRAWBERRIES, cleaned and sliced
• 6 WHOLE STRAWBERRIES
• 100 GRAM MARZIPAN
• 100 GRAM SHAVED ALMONDS

• 150 GRAM SELF RAISING FLOUR
• 150 GRAM BROWN SUGAR
• 150 GRAM BUTTER, soft
• 2 EGGS
• 3 TBSP CREAM

Divide the pastry in three portions and roll them into same sized circles. Bake them in the oven at 200 degrees Celsius for 15 minutes. Allow them to cool down. Stir the sugar through the crème fraîche. Put half of the sliced strawberries on a pastry circle and add a little cream. Add another pastry circle, the other half of the strawberries and a little more cream. Add the last pastry circle and cover the top and sides with the cream. Put the shaved almonds on the side of the cake. Roll the marzipan out into a circle, the size of the pie and put it on top. Decorate with strawberries.

The Worldcook website has more recipes for strawberry cakes and pies, like strawberry cake, another strawberry cake, strawberry cream pie, and strawberry tartlets.

The summer solstice on 21 June is a reason for the French to celebrate the yearly Fête de la Musique, where mainly amateur musicians perform. It was actually an American who invented this event in 1976, Joel Cohen, working for Radio France. Click on culinary calendar for more links between cooking and history.

Put 100 gram of butter together with 100 gram of sugar and beat a few minutes. Add the eggs and beat two minutes more. Add the flour and stir carefully. Put the batter into 6 greased muffin forms and bake the muffins 20 minutes at 165 degrees Celsius. Melt the remaining butter with the remaining sugar and add the cream. Beat well and pour the sauce over the muffins.