Shortbread Millefeuille Of Strawberries, Basil, And Fennel Mustard Chantilly

• 9/16 cup unsalted butter
• 7 1/3 tablespoons caster sugar plus extra to finish
• 1 7/16 cups plain flour
• 6 3/4 tablespoons double cream
• 3 1/3 tablespoons icing sugar
• 1/2 tablespoon Maille Mustard with Basil and Fennel
• 1 2/3 cups strawberries choose wild strawberries, if in season

1. Pre-heat the oven to 190C/170C fan/375F/Gas 5.
2. To make the shortbread mixture, beat the butter and the sugar together in a large bowl until smooth. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out to a rectangle approximately 25 x 22cm and place on baking sheet. Chill in the fridge for 20 minutes.
3. Bake in the oven for 10-15 minutes or until pale and golden-brown.
4. Sprinkle with caster sugar and cut into 3 pieces while still hot. Set aside to cool.
5. While the shortbread is cooling, make the Chantilly cream. Whisk all the ingredients together in a medium-sized bowl until it forms soft peaks.
6. Check the consistency of the Chantilly cream by lifting your whisk or beaters straight up. The cream should droop slightly from the end of the beater or whisk. If it doesn't, continue beating until it does.
7. Assemble into a 3-layered shortbread dessert.
8. TO SERVE
9. Pipe some of the Chantilly onto the shortbread and place the strawberries on top. Pipe another layer of Chantilly and add a shortbread on top. Repeat, finishing with a final layer of shortbread and a light dusting of icing sugar. Serve with strawberries on the side.

unsalted butter, caster sugar, flour, double cream, icing sugar, maille mustard with basil, strawberries choose

Taken from www.yummly.com/recipe/Shortbread-Millefeuille-Of-Strawberries_-Basil_-And-Fennel-Mustard-Chantilly-960213 (may not work)