Raspberry mille-feuille

Name: Raspberry mille-feuille
Ingredients: 400 g puff pastry; 25 g sugar; 300 ml heavy cream; 10 g sugar; 5 ml vanilla extract; 250 g raspberries; 5 g powdered sugar

A delicate and airy pastry composed of many thin, crispy layers of golden puff pastry separated by smooth whipped cream and fresh fruit. This elegant dessert is finished with a dusting of fine sugar and vibrant berries.

Ingredienser

400 gpuff pastry

35 gsugar

300 mlheavy cream

5 mlvanilla extract

250 graspberries

5 gpowdered sugar

Steg

Oven preparation

Preheat the oven to 200 °C and line a large baking tray with parchment paper.

Pastry preparation

Unroll 400 g puff pastry on a floured surface and cut it into three equal rectangles.

Pastry sweetening

Dust the pastry rectangles evenly with 25 g sugar to help with caramelization during baking.

Pastry baking

Place the dough on the prepared tray, cover with another sheet of parchment paper and a second baking tray to keep them flat, and bake for 15 minutes until golden brown.

Cream whipping

In a large bowl, whisk 300 ml heavy cream with 10 g sugar and 5 ml vanilla extract until stiff peaks form.

Berry preparation

Rinse and thoroughly dry 250 g raspberries for the filling and garnish.

First layer assembly

Place one pastry rectangle on a plate and spread a layer of the whipped cream over it, then press some raspberries into the cream.

Second layer assembly

Place the second pastry rectangle on top, spread more whipped cream, and add another layer of raspberries.

Final layer assembly

Top with the third pastry rectangle and cover the surface with the remaining whipped cream.

Garnishing

Arrange the remaining raspberries on the top cream layer for decoration.