Pasteli Millefeuille with fresh strawberry and mint syrup

(serves 6)

INGREDIENTS:

• 360 gr. sugar
• 150 ml water
• 50 gr. glucose
• 250 gr. sesame
• 500 ml fresh milk
• 1 stick of vanilla
• 1 egg
• 55 gr. corn flour
• 15 gr. fresh butter
• A few strawberries

DIRECTIONS:

Sesame:
In a saucepan add the water, 300 gr. of sugar and glucose and stir over the heat until the mixture browns slightly. Add the sesame seeds and stir. Pour the mixture on a sheet of wax paper and spread until you get a fine layer. Use a knife to trace (while still hot) into small pieces.
Cream:
In a saucepan add half the milk, 30 gr. of sugar and vanilla and stir constantly. In a second saucepan, add the remaining milk, egg, corn flour, and 30 grams. of sugar and stir with wire whip.
When the milk in the first saucepan boils, add gradually to mixture, stirring quickly. Once it binds, add the butter. Empty the contents of the saucepan in a bowl and cover them immediately with film (to avoid the formation of curd).
When it cools, whip the cream in a mixer and pour into a decorating bag. To serve, place a piece of pasteli on a plate, pour cream with the decorating bag, and place another piece of pasteli. Serve immediately. Optionally, you can garnish with a few sliced strawberries.