Recipes, Desserts

Raspberry millefeuille

Raspberry millefeuille

For 6 people

Difficulty : medium

Price : medium

Preparation time: 1h30

Resting time: 1h15

Cooking time : 35 min

Ingredients

For the quick puff pastry

  • 240 g flour
  • 200 g very cold butter, diced
  • 120 ml cold water
  • 1 tsp salt

For the vanilla diplomat cream

  • 300 ml milk
  • 1 vanilla bean
  • 80 g sugar
  • 3 egg yolks
  • 30 g cornstarch
  • 2 sheets gelatin (about 4 g)
  • 250 ml very cold heavy cream (for whipping)

For the fill

  • About 250 g fresh raspberries

Ustensils

Preparation of the quick puff pastry

Mix the flour and salt. Add the cold diced butter and lightly rub in until crumbly.

Add the cold water and mix quickly to form a ball (do not overwork; there should still be visible pieces of butter).

Wrap in plastic wrap and place in the refrigerator for 30 minutes.

Roll out into a large rectangle. Perform a single fold (fold into thirds).

Turn a quarter turn, repeat 3 times. Let rest in the refrigerator for 45 minutes.

Using a dough sheeter, roll the pastry to 2 mm thickness and cut into even rectangles.

Bake at 180°C (356°F) between two baking sheets for 35 minutes, until golden and crispy.

Preparation of the diplomat cream

Soak the gelatin in cold water.

Heat the milk with the vanilla.

Whisk the egg yolks with the sugar and cornstarch until pale.

Pour the hot milk into the egg mixture, return to medium heat, and whisk until thickened.

Off the heat, stir in the drained gelatin.

Let cool, then gently fold in the whipped cream.

Chill for 1 hour.

Assembly

Pipe or spread your diplomat cream onto a rectangle of pastry.

Add the fresh raspberries.

Top with a final rectangle of pastry.

Dust with powdered sugar.

Dough sheeter

Tips

Equipment tips:

  • Pass the dough gradually through the sheeter, reducing the thickness little by little (without forcing) to avoid breaking the layers.

  • Once the strips are ready, cut them straight for even baking.

  • At the end of baking, lightly sprinkle the rectangles with powdered sugar and return them to the oven for 2–3 minutes: this creates a thin caramelization for extra crispiness.

Recipe tips:

  • Make sure the diplomat cream is very cold before folding in the whipped cream: this ensures perfect stability.

  • Add a few lime zest strips to the cream for a fresh note that balances the raspberries.

  • For a variation: the same recipe works wonderfully with strawberries and a pistachio sweet pastry.

A recipe by : 

Amel, Ma Vie Caramel
Instagram

My name is Amel, better known on Instagram as Ma Vie Caramel.

I’ve been passionate about pastry since 2017, the year I created my Instagram account and a few years later, my blog www.maviecaramel.fr.

I love sharing my passion with enthusiasm and authenticity through photography and video.

0 Liked
Related posts