Strawberry Balsamic Millefeuille

IMG_9904 2-2.jpgI have a thing I guess for reading pastry books in a slow, analytic way, savouring the possibilities, rolling imagery around behind my eyeballs, and organizing imaginary sensations.  All too often, multi-dimensional pieces attach themselves neatly to other idea-pieces and I set the joinings aside in the Great Pile of soon-to-be-realized dessert-things-that-are.  More often than not, when I bring them to breathing life, everything goes as planned.  Sometimes there are facets that melt out of place, however, which is fine; it’s all a part of the logistics of pastry and I like learning experiences.  In this case, my carefully layered spring strawberries and tart balsamic syrup with fresh lightened pastry cream and crispy buttery pastry layers all decided they would like mostly rather become a big shmeary delicious mess.  Because I added too much cream, basically.  But cream is delicious and I regret nothing.  Notheeeeeeeng.  Mmmmmmmm creamy.  I know for next time. Continue reading