Raspberry millefeuilles

Raspberry millefeuilles

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

It used to be quite hard to make a good millefeuille without making your own puff pastry, but the ready-made puff is now very good when it’s made with butter. Dusting it with icing sugar and baking it in a hot oven gives a nice, caramelized crust on every piece. You can do it under the grill, too, but make sure it doesn’t burn.

Ingredients

Quantity Ingredient
1 pack ready-rolled puff pastry
icing sugar, for dusting
400g raspberries
1 vanilla pod
400ml double cream

Method

  1. Preheat the oven to 200°C. Cut the puff pastry into 12 rectangles measuring 10 x 5cm.
  2. Place the puff pastry rectangles on baking sheets and prick them all over with a fork. Dust them with icing sugar, cover with baking parchment, put another baking sheet on top and bake for 10 minutes, until crisp and golden brown. Remove and allow to cool.
  3. Meanwhile, place half the raspberries in a food processor and blitz them to make a smooth sauce.
  4. Split the vanilla pod in half lengthways and scrape out the seeds. Whip the cream to stiff peaks with the vanilla seeds and transfer to a piping bag.
  5. To assemble the millefeuilles, place a rectangle of pastry on each serving plate, pipe some of the cream over it, top with fresh raspberries and some of the sauce, then place another pastry rectangle on top and repeat. Each millefeuille should have 3 pastry layers. Serve immediately.
Tags:
James Martin
Saturday Kitchen
quick meals
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