Raspberry Mille-Feuille
An elegant layered pastry dessert featuring crisp puff pastry, vanilla custard, fresh raspberries, and whipped cream.
Ingredients
Baked Puff Pastry Layers (page 197)
2
milk (divided use)
1 cup
sugar (for pastry cream)
3 tbsp
cornstarch
2 tbsp
large egg yolks
3
unsalted butter (softened)
2 tbsp
vanilla extract
2 tsp
heavy whipping cream
2 cups
sugar (for filling)
1/2 cup
kirsch or framboise (raspberry eau-de-vie)
2 tsp
fresh raspberries
2 half-pint baskets (2 cups total)
Confectioners’ sugar (for sprinkling)
Instructions
1
Step 1
Make the pastry cream: In a small saucepan, combine 3/4 cup of milk and sugar, and place over low heat. In a small bowl, mix the remaining 1/4 cup of milk with cornstarch, then stir in the egg yolks.
2
Step 2
When the milk comes to a boil, stir approximately 1/3 of the hot milk into the cornstarch mixture. Return the pot to the heat and bring the milk to a boil again, begin stirring, then pour the cornstarch mixture into the pot, stirring constantly. Continue stirring until the cream thickens and reaches a full boil, for 10 to 15 seconds. Remove from heat, stir in the softened butter and vanilla extract. Scrape the cream into a glass or stainless steel bowl, press plastic wrap tightly against the surface of the cream. Chill the pastry cream until completely cooled, or up to 24 hours before using.
3
Step 3
When ready to assemble the mille-feuille, first trim the pastry layers. Slide one baked puff pastry layer onto a work surface, use a 9-inch (23 cm) round cake board to cut a 9-inch (23 cm) disc from one side of the layer; gently press the board onto the dough to avoid breaking it, and cut with a small sharp knife. Move the board to the far end of the pastry layer, align the end of the layer with the diameter of the board, and cut a semicircle from that side. Repeat this process with the second puff pastry layer, so you have 2 round 9-inch (23 cm) layers and 2 semicircles, which will form another 9-inch (23 cm) layer (to be used as the middle layer). Crumble the pastry trimmings and set aside.
4
Step 4
Make the filling: Whip the heavy cream with sugar and kirsch or framboise (raspberry eau-de-vie), then fold approximately 1/4 of the whipped cream into the cooled pastry cream. Place a small amount of pastry cream on the 9-inch (23 cm) cake board, and press one round pastry layer on top. Spread half of the remaining pastry cream using a medium offset metal spatula. Evenly scatter half of the raspberries over the cream. Top with one of the pastry semicircles (reassemble it into a full circle), then repeat the layering process with pastry cream, raspberries, and whipped cream.
5
Step 5
Place the top pastry layer, and gently press all the layers together using the cake board. Use a spatula to smooth the sides of the mille-feuille, using any excess filling to even out the surface. Press the crumbled pastry trimmings onto the sides all around with the palm of your hand. Right before serving, sprinkle confectioners’ sugar over the top.
