Raspberry Millefeuille
This beautiful raspberry millefeuille recipe is hot from James' crème patissiere masterclass. An elegant dessert, with crème patissiere, raspberries and buttery pastry, it will satisfy any sweet tooth!
Ingredients
- 2 x 300g sheet ready-made all-butter puff pastry
- 4 tbsp icing sugar, plus extra for dusting
For the crème patissiere:
- 500ml full fat milk
- 5 egg yolks
- 125g caster sugar
- 50g cornflour
- 2 vanilla pod, seeds scraped out
To serve:
- 600ml double cream whipped
- 500g raspberries
Method
Preheat the oven to 200°C/390°F/Gas 6.
Place each sheet of pastry on a sheet of greaseproof paper on a baking tray and dust with icing sugar. Place another sheet of paper on top and another baking tray on top of the paper so that the pastry bakes completely flat.
Bake the pastry in the oven for 15 minutes, or until golden-brown. Remove from the oven and set aside to cool.
Cut each sheet into 12 pieces. (Each individual millefeuille requires 3 small pieces of pastry, so you should have 24 pieces to make 8 portions.)
Whisk the double cream in a large bowl until soft peaks form.
To make the crème patissiere heat the vanilla and milk to almost boiling.
Whisk the eggs, sugar and cornflour in a large bowl, add the milk then return to the pan. Whisk continuously, until thick, then pour into a clean bowl and chill. When cooled whisk into the double cream.
Return to the cooled pastry and select 8 presentation pieces to go on the top of each millefeuille. Dust with icing sugar. Grill or blowtorch to create a crunchy topping and set aside.
For the raspberry sauce, place the raspberries into a food processor and blend to a smooth purée.Pass the mixture through a fine sieve into a bowl if you prefer the sauce to be seedless.
To build each raspberry millefeuille select a piece of pastry and place in the centre of a serving plate.
Pipe over the crème patissiere and cream mixture. Arrange fresh raspberries on top of the cream, then top with another sheet of pastry. Repeat the layering process by topping the second sheet of pastry with half of the remaining cream and some more raspberries.
Take the grilled/blowtorched final layers of pastry and lay on top. Add the remaining raspberries and serve with raspberry sauce.
Ingredients
- 2 x 300g sheet ready-made all-butter puff pastry
- 4 tbsp icing sugar, plus extra for dusting
For the crème patissiere:
- 500ml full fat milk
- 5 egg yolks
- 125g caster sugar
- 50g cornflour
- 2 vanilla pod, seeds scraped out
To serve:
- 600ml double cream whipped
- 500g raspberries
Method
Preheat the oven to 200°C/390°F/Gas 6.
Place each sheet of pastry on a sheet of greaseproof paper on a baking tray and dust with icing sugar. Place another sheet of paper on top and another baking tray on top of the paper so that the pastry bakes completely flat.
Bake the pastry in the oven for 15 minutes, or until golden-brown. Remove from the oven and set aside to cool.
Cut each sheet into 12 pieces. (Each individual millefeuille requires 3 small pieces of pastry, so you should have 24 pieces to make 8 portions.)
Whisk the double cream in a large bowl until soft peaks form.
To make the crème patissiere heat the vanilla and milk to almost boiling.
Whisk the eggs, sugar and cornflour in a large bowl, add the milk then return to the pan. Whisk continuously, until thick, then pour into a clean bowl and chill. When cooled whisk into the double cream.
Return to the cooled pastry and select 8 presentation pieces to go on the top of each millefeuille. Dust with icing sugar. Grill or blowtorch to create a crunchy topping and set aside.
For the raspberry sauce, place the raspberries into a food processor and blend to a smooth purée.Pass the mixture through a fine sieve into a bowl if you prefer the sauce to be seedless.
To build each raspberry millefeuille select a piece of pastry and place in the centre of a serving plate.
Pipe over the crème patissiere and cream mixture. Arrange fresh raspberries on top of the cream, then top with another sheet of pastry. Repeat the layering process by topping the second sheet of pastry with half of the remaining cream and some more raspberries.
Take the grilled/blowtorched final layers of pastry and lay on top. Add the remaining raspberries and serve with raspberry sauce.
