Recipes, Desserts

Fruit Mille-Feuille

Ingredients

  • 300 g puff pastry
  • 200 g heavy whipping cream 35%
  • 100 g Mascarpone
  • 30 g sugar

  • 25 g pistachio paste
  • 120 g raspberry jelly (or similar)
  • 30 g chopped roasted pistachios
  • 350 g Red and Black Berries

Instructions

Making and baking the pastry

Roll out the dough in a rectangular shape until it is 3-mm thick. Place it between 2 baking paper sheets, and between 2 perforated baking trays. Bake in a pre-heated oven at 220 °C (430 °F ) for 25 minutes. Allow to cool and cut in 3 rectangles.


Preparing the cream

In a really cold mixing bowl, mix together the cream, the mascarpone, the sugar and the pistachio paste. Make whipped cream. Place in the Tube or in a pastry bag with a star nozzle. Store in the fridge.


Assembly

Spread out the jelly on the 3 pastry rectangles. Pipe the whipped cream as smoothly as possible over the fruits (they may or may not be cut depending on how big they are). Sprinkle a few pistachios. Lay the rectangles on top of each other, making sure the most beautiful one is on top. Store in the fridge.

The result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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