Saturday, July 16, 2011

Raspberry mille feuille

This is the rare dessert that's easier to make than it is to eat. Do you cut it, do you pick it up and bite it...either way the cream seems to gush out from the sides. My tried and tested method is to topple it sideways and cut from the side, but let me know if you have something better.
The dessert is named after the pastry used to make it, and literally means "thousand leaf" in French (a slightly exaggerated way of suggesting that puff pastry has many layers). You can make the mille feuille yourself  to feel a sense of added satisfaction. Alternatively, puff pastry is available ready rolled in stores, so all you need is to make some crème patisserie, and voilà! (it's a French dessert so I think I should be allowed blend in some casual French).

For the crème patisserie: 
1 ¼ cups whole milk
3 egg yolks
¼ cup granulated sugar
1/8 cup all-purpose flour
2 tablespoons
1 teaspoon pure vanilla extract

In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.

For the pastry:
1 packet of puff pastry - thawed
1 bowl of fresh raspberry
Icing sugar
Preheat oven to 200°C.

Line a baking tray with non-stick baking paper. Place the pastry on the lined tray. Top the pastry with another sheet of baking paper and another baking tray. Bake in oven for 20 minutes. Turn the trays over and bake for a further 5-10 minutes or until the pastry is crisp and golden. Set aside for 30 minutes to cool completely.
Use a large serrated knife to trim the edges of the pastry. Cut the pastry in half lengthways to make a few rectangles. Place 1 piece of pastry on a large serving platter. Spread with half the crème mixture and top with half the raspberries. Repeat with the remaining pastry, crème mixture and raspberries. Sprinkle the top of the pastry with icing sugar.

Source: Famille Benziane


  1. You need to find a way of transferring these desserts to me via your blog. I can't just look at the pictures - it's TORTURE. F x

  2. Well I have a lot of free time, maybe I can start doing home deliveries :)