Raspberry Mielle-feuille
Layers of golden, flaky all-butter puff pastry, crème légère, fresh raspberries, and whipped cream. Finish with a dusting of caramelised icing sugar. The perfect summer showstopper!
Ingredients
- 300g all butter ready rolled puff pastry
- Crème patissiere
- 500ml full fat milk
- 5 egg yolks
- 125g caster sugar
- 50g cornflour
- 1 tbs vanilla bean paste
- 250ml double cream
To turn in crème legere
- 500ml double cream whipped
To top
- 400g raspberries
-
Icing sugar
-
A few mixed berries
Method
Pre-heat the oven to 210c.
Cut the pastry into three 20cm x 10cm rectangles, pop onto a lined baking sheet and top with another sheet of pastry. Pop another tray on top and bake for 15 to 20 minutes.
To make the creme patissiere, heat the vanilla, milk and cream in a pan until warm. Whisk in the sugar and eggs then the cornflour, gently heat in a pan until thickened and then cool. Fold into the whipped cream and pipe all over 2 of the pastry bases.
Top with raspberries, dust with icing sugar and blow torch the top. Decorate with the rest of the crème légerè and mixed berries.
Ingredients
- 300g all butter ready rolled puff pastry
- Crème patissiere
- 500ml full fat milk
- 5 egg yolks
- 125g caster sugar
- 50g cornflour
- 1 tbs vanilla bean paste
- 250ml double cream
To turn in crème legere
- 500ml double cream whipped
To top
- 400g raspberries
-
Icing sugar
-
A few mixed berries
Method
Pre-heat the oven to 210c.
Cut the pastry into three 20cm x 10cm rectangles, pop onto a lined baking sheet and top with another sheet of pastry. Pop another tray on top and bake for 15 to 20 minutes.
To make the creme patissiere, heat the vanilla, milk and cream in a pan until warm. Whisk in the sugar and eggs then the cornflour, gently heat in a pan until thickened and then cool. Fold into the whipped cream and pipe all over 2 of the pastry bases.
Top with raspberries, dust with icing sugar and blow torch the top. Decorate with the rest of the crème légerè and mixed berries.
