raspberry and white chocolate mille feuille

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 dessertwhite chocolate and raspberry mille feuille.

 

Ingredients:

Makes 4 mille feuilles:

* 1 sheet of ready to roll puff pastry

*400 grs of fresh raspberries

*1 liter of milk

*2 eggs

*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.

Bon appetit

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