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Raspberry Millefeuille – A delicious French patisserie

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Raspberry millefeuille recipe

The Millefeuille, meaning 1000 sheets, is a well know French patisserie. This name is referring to the method of realizing a puff pastry. But in fact there are not 1000 sheets :). The recipe I am sharing with you today is not traditional but I personally prefer the Millefeuille with fruits!

Raspberry millefeuille recipe
Raspberry millefeuille recipe

Raspberry Millefeuille – A delicious French patisserie

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Prep Time 20 mins
Cook Time 1 hr
Servings 8 people

Ingredients
  

Millefeuille

  • 200 gr fresh raspberries
  • 2 rectangular puff pastries
  • 100 gr softened butter

French cream pastry

  • 2 eggs
  • 2 egg yolks
  • 5 dl milk
  • 30 gr flour
  • 70 gr white sugar
  • 1/2 vanilla pod

Topping

  • 200 gr fresh raspberries
  • 1/2 tsp agar agar
  • 1 tsp white sugar

Instructions
 

  • Preheat your oven at 180°C. Cut in 2 the rectangular puff pastries. You need first to blind bake 3 rectangles of puff pastry. Place the first part of the puff pastries on a baking tray filled with grease proof paper. Place on top of the puff pastry another sheet of grease proof paper and cover with another baking tray. Bake during 20 minutes. Bake one by one the three parts of the puff pastry and reserve.
  • Dice the softened butter.
  • For the French pastry cream, I always use my thermomix. So to make 600 gr. of cream, I am mixing together at 90°C the flour, milk, white sugar, eggs and egg yolks as well as the seeded vanilla pod.
  • When you have done the French pastry cream, whisk it until cold. Add the softened butter while you are whisking.
  • To assemble the Millefeuille, place half of the French cream pastry on one of the puff pastry's rectangle.
  • Add 100 gr. of raspberries.
  • Cover with another puff pastry's rectangle. Add the rest of the French cream pastry and place 100 gr. of raspberries on top of it. Cover with the last puff pastry's rectangle and reserve in your fridge.
  • To prepare the topping, mix the rest of the raspberries in your blender (200 gr.) and sieve the mixture. Pour in a pan with a tablespoon of sugar as well as the agar agar and bring to a boil. Let it boil for 1 minute and then pour on top of your millefeuille. Place again in your fridge.
  • Before serving cut the edges of your millefeuille, so it looks pretty!

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Comments

  1. This looks very tasty and somewhat similar to a dessert I had done earlier in the summer except instead of a puff pastry made chocolate souffle layers and then did raspberry and cream. Very beautiful final shot and presentation as well 🙂

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