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Mille-feuille with Raspberry Cream Recipe

French · Dessert · 70 min total

A classic French pastry of crisp, flaky puff pastry layers filled with a luscious raspberry cream and topped with a glossy raspberry glaze.

Ingredients

• 1 sheet (about 250g) frozen puff pastry, thawed
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup raspberry jam
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Fresh raspberries and mint leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface to a 12x12 inch square. Cut into 3 equal strips (4x12 inches each), then cut each strip into 6 rectangles (2x4 inches) for a total of 18 pieces. Place on baking sheets lined with parchment paper, prick all over with a fork, and chill for 15 minutes.
2. Bake for 12-15 minutes until golden and puffed. Let cool completely on wire racks.
3. Make raspberry compote: In a small saucepan, combine 1 cup fresh raspberries, 1/2 cup sugar, and 2 tablespoons water. Cook over medium heat, stirring, until berries break down, about 5 minutes. Strain through a fine-mesh sieve to remove seeds. Return puree to pan.
4. Mix cornstarch with 2 tablespoons cold water to make a slurry. Add to raspberry puree and bring to a boil, stirring constantly. Cook for 1 minute until thickened. Remove from heat and stir in lemon juice. Let cool completely.
5. Make raspberry cream: In a large bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks. Gently fold in 1/2 cup of the cooled raspberry compote until just combined. Reserve remaining compote for glaze.
6. Assemble mille-feuille: Place one pastry rectangle on a serving plate. Spread or pipe a layer of raspberry cream (about 1 tablespoon) on top. Repeat with a second pastry rectangle and more cream. Top with a third pastry rectangle. Repeat to make 6 stacks.
7. Make glaze: In a small bowl, whisk together raspberry jam and remaining raspberry compote until smooth. Drizzle or spread a thin layer over the top pastry of each mille-feuille. Garnish with fresh raspberries and mint leaves. Chill for at least 30 minutes before serving.

Tips

• For best results, use high-quality all-butter puff pastry.
• Assemble just before serving to maintain crispness.
• Leftover compote can be stored in the refrigerator for up to a week.

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