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Raspberry Millefeuille

by Paul Phillips Aug-16-2013

Mille-feuille, literally “thousand leaves”, is a traditional french dessert of layered puff pastry and crème patissiere (pastry cream). Use ready-made puff pastry, most restaurants do, and whatever fruits are in season for a simple introduction to patisserie.

Ingredients

FOR THE CREME PATISSIERE:
500ml full fat milk
6 egg yolks
80g caster sugar
2 vanilla pods, seeds removed
25g plain flour
25g corn flour
FOR THE MILLEFEUILLE:
600g all butter puff pastry
12 tbsp icing sugar
400g raspberries, halved

Instructions

1. Bring the milk and vanilla seeds to the boil in a pan, then reduce to a simmer. After five minutes remove from the heat. 2. Whisk the egg yolks and sugar until pale, then add the flours. Pour over the warm milk, whisking continuously, then return to the pan. 3. Bring the custard back to the boil over a medium heat, whisking consistently to prevent the eggs from scrambling, and continue to cook for a further minute. Boiling will activate the thickening properties of the corn flour. 4. Once thickened, seive the crème patisiere into a bowl. Cover with a light dusting of caster sugar and cling film to prevent a skin from forming. Refrigerate. 5. For the millefeuille roll the puff pastry out into two sheets, 3mm thick. Dust each with three tablespoons of icing sugar then place, sugared side down, on two baking trays lined with non-stick baking parchment. 6. Sprinkle the other side of each pastry sheet with sugar, then prick all over with a fork. 7. Cover with a second sheet of non-stick baking parchment and put another baking tray on top to prevent rising. Cook until golden brown (20-25 minutes). 8. Remove from the oven and cut out twelve rectangles from each sheet. Cool and store in an airtight container. 9. To make each millefeuille, pipe some crème pattisiere on a pastry rectangle and top with raspberries, then repeat twice more. Finish with a final pastry piece and dust with icing sugar.

Details

Prep time: 10 mins Cook time: 1 hourTotal time: 1 hour, 10 mins, plus cooling Yield: 2 servings