Ingredients

• 75ml/3fl oz double cream
• 75ml/3fl oz milk
• 2 free-range egg yolks
• 25g/1oz caster sugar
• 250g/9oz ready-made puff pastry
• 250g/9oz strawberries
• hulled
• 1 free-range egg
• beaten
• 65g/2½oz caster sugar
• 400g/14oz strawberries
• hulled
• 1 orange
• zest and juice only
• 200ml/7fl oz whipping cream
• 50g/2½oz caster sugar
• 110ml/4fl oz chartreuse

Directions

• For the custard filling
• place the cream and milk into a saucepan over a medium heat and bring to a simmer.
• Place the egg yolks and sugar into a bowl and whisk together.
• Pour the hot milk and cream onto the eggs
• whisking continuously. Return to the pan and cook over a low heat
• stirring continuously
• until just thickened. Remove from the heat and leave to cool.
• For the jalousie pastry
• preheat the oven to 200C/390F/Gas 6. Place the puff pastry on a lightly floured work surface and roll out until you have enough pastry for two 30cm x 15cm (12in x 6in pieces).
• Cut the pastry to size. Place one of the pieces onto a baking sheet
• prick it well all over with a fork and brush with half of the beaten egg. Place in the oven and cook for 10-12 minutes
• or until just beginning to turn a golden colour
• but not completely cooked through.
• Remove from the oven and leave to cool slightly. Turn the oven up to 220C/430F/Gas 8.
• Spread the cooled pastry with the cooled custard
• leaving a 2cm/¾in rim of pastry free from custard around the edge.
• Place the strawberries
• pointed side down
• into the custard until all of the custard is covered by strawberries.
• Cut 15 incisions across the width of the other piece of pastry
• leaving a 2cm/¾in rim intact along each edge.
• Carefully pick up the pastry and lay it over the layer of strawberries. Gently press the edges down to seal the raw pastry to the part-cooked pastry.
• Brush with the remaining beaten egg
• sprinkle with the sugar and place in the oven for eight minutes. After eight minutes
• reduce the heat to 200C/390F/Gas 6 and cook for a further 10-15 minutes or until the pastry is golden-brown and cooked through.
• Remove and leave to cool slightly.
• Meanwhile
• for strwberries romanoff
• place the strawberries into a bowl with the orange zest.
• Place the cream
• sugar and orange juice into a separate bowl and whisk until soft peaks are formed when the whisk is removed from the orange cream.
• Place the chartreuse into a saucepan and heat over a high heat. Carefully ignite the chartreuse and
• while still flaming
• carefully pour over the strawberries and orange zest.
• Spoon the orange cream over the chartreuse-soaked strawberries and stir gently to combine.
• Serve immediately
• alongside the strawberry jalousie.