Raspberry Mille-Feuille
Raspberry Mille-Feuille Masterclass. Crisp layers of golden puff pastry, silky crème légère, and fresh raspberries stacked. Light, elegant, and deceptively simple, it's a real showstopper!
Ingredients
- 300g all butter ready rolled puff pastry
For the crème pat
- 500ml full fat milk
- 5 egg yolks
- 125g caster sugar
- 50g cornflour
- 1 tbsp vanilla bean paste
To turn into crème légère
- 500ml double cream
To top
- 400g raspberries
- Icing sugar
- A few sprigs of mint
Method
Pre heat the oven to 200C.
Cut the pastry into a 20cm x 10cm x 3 rectangles and place onto a lined baking tray. Top with another sheet of baking paper, place another tray on top and bake for 15- 20 minutes.
To make the crème pat heat the vanilla and milk in a pan until warm. Whisk in the sugar, eggs and cornflour. Gently heat in a pan until thickened. Leave to cool.
Once cooled, whisk in a stand mixer for a minute, then add the cream. Whisk altogether until stiff peaks.
Place the crème légère into a piping bag and pipe onto one of the rectangles, leaving the edge free. Place the raspberries around the edge, then top with another rectangle of pastry and repeat. Top with the final pastry rectangle and decorate with the rest of the crème légère, raspberries and mint. Dust with icing sugar.
Ingredients
- 300g all butter ready rolled puff pastry
For the crème pat
- 500ml full fat milk
- 5 egg yolks
- 125g caster sugar
- 50g cornflour
- 1 tbsp vanilla bean paste
To turn into crème légère
- 500ml double cream
To top
- 400g raspberries
- Icing sugar
- A few sprigs of mint
Method
Pre heat the oven to 200C.
Cut the pastry into a 20cm x 10cm x 3 rectangles and place onto a lined baking tray. Top with another sheet of baking paper, place another tray on top and bake for 15- 20 minutes.
To make the crème pat heat the vanilla and milk in a pan until warm. Whisk in the sugar, eggs and cornflour. Gently heat in a pan until thickened. Leave to cool.
Once cooled, whisk in a stand mixer for a minute, then add the cream. Whisk altogether until stiff peaks.
Place the crème légère into a piping bag and pipe onto one of the rectangles, leaving the edge free. Place the raspberries around the edge, then top with another rectangle of pastry and repeat. Top with the final pastry rectangle and decorate with the rest of the crème légère, raspberries and mint. Dust with icing sugar.
