I was randomly online when i seen onsome cooking website recipes for raspberry mille feuille . Some used fresh cream and some used mascarpone , i was mad . Being freanch myself , i ae mille feuille all my childhood years and sometimes when i go back on holidays and to me the only filling you can use is ” creme patissiere” or sometimes “Chibouste cream ” which is basically a freash cream added to creme patissiere to make the cream more light and fluffy . I understand that you can transform the recipe to your liking but do not call it authentic french recipe. The recipe i am going to post isnt the real recipe but acombination that really works well : raspberry and white chocolate and once added to a crispy puff pastry you got yourself the perfect dessert.
Makes 4 mille feuilles:
* 1 sheet of ready to roll puff pastry
*400 grs of fresh raspberries
*1 liter of milk
*100 grs of sugar
*70 grs of flour
*1 vanilla pod
*200 grs of white chocolate broken in small pieces
1. Preheat the oven at 200 degrees celsius.
2.In a saucepan heat the milk with the split vanilla pod .
3.Meanwhile , in a mixing bowl whisk the eggs and sugar until pale then gradually add the flour.
4.When the milk start to boil , pour half on the egg mixture , mix well and pour back in the pot.
5.On low heat cook the creme patissiere while constantly stirring as it easily burn. It should take around 4-5 minutes until it become thick .
6.Once thick remove from the heat and add the chocolate, stir well and pour into a flat dish so it can cool faster and cover it with cling film so a skin cannot form on top .
7.Roll out the pastry , cut in 12 equal rectangles and prick with a fork.
8.Place the pastry on a baking tray lined with greaseproof paper and cook 15 minutes at 200 degrees celsius.
9.Once cooked chill on a cooling rack.
10. Once both cream and pastry are cold you can start building the dessert by placing the cream in a piping bag with a star nozzle .
11.Take 4 puff pastry rectangles , pipe a layer of cream and add two rows of raspberries around the edges, pipe more cream between the two rows of raspberries and stick another layer of pastry , repeat the process one more time so you finish with a third later of pastry that you can dust with icing sugar.