Raspberry Mille-Feuille
Puff pastry, pastry cream, intense red berry sauce and pieces of fresh raspberries with crunchy chocolate
SNACKSDESSERTS
Total
1H20min
Prep
30min
Cook
50min
Servings:mille-feuilles
For the Puff Pastry:
- 650 grPuff Pastry
For the Pastry Cream:
- 240 grPlant Milk (neutral flavour)
- 28 grCornstarch
- 100 grBrown Sugar
- 3 grVanilla Extract
- 1 pinchTurmeric powder (optional)
For the Red Berry Sauce:
- 400 grFrozen Mixed Berries
- 2 tbspSugar
- Lemon juice as needed
For the Toppings:
- 200 grFresh Raspberries
- 100 grDark Baking Chocolate
- Small pieces of cooked red berries (leftover from the red berry sauce)
- Fresh mint leaves as needed (optional)
Raspberry Mille-Feuille
Puff pastry, pastry cream, intense red berry sauce and pieces of fresh raspberries with crunchy chocolate
SNACKSDESSERTS
Total
1H20min
Prep
30min
Cook
50min
Servings:mille-feuilles
INGREDIENTS
For the Puff Pastry:
- 650 grPuff Pastry
For the Pastry Cream:
- 240 grPlant Milk (neutral flavour)
- 28 grCornstarch
- 100 grBrown Sugar
- 3 grVanilla Extract
- 1 pinchTurmeric powder (optional)
For the Red Berry Sauce:
- 400 grFrozen Mixed Berries
- 2 tbspSugar
- Lemon juice as needed
For the Toppings:
- 200 grFresh Raspberries
- 100 grDark Baking Chocolate
- Small pieces of cooked red berries (leftover from the red berry sauce)
- Fresh mint leaves as needed (optional)
INSTRUCTIONS
For the Puff Pastry:
- 1Roll out the puff pastry with a rolling pin and cut into rectangles of the same size. Each mille-feuille will be made up of two rectangles.
- 2Line a tray with baking paper and distribute the pastry rectangles on top.
- 3Prick each rectangle with a fork to prevent them from rising too much in the oven.
- 4Bake in a preheated oven at 180°C for about 15 minutes, or until golden and crisp.
- 5Remove and let cool on a wire rack. Set aside.
For the Pastry Cream:
- 1In a pan, dissolve the cornstarch in the plant milk.
- 2Add the sugar, vanilla and turmeric. Mix well.
- 3Heat over medium heat, stirring constantly until thickened and brought to a boil.
- 4When the creamy consistency is reached, transfer to a bowl and cover with cling film pressed against the surface of the cream (to prevent a skin from forming).
- 5Refrigerate for at least 2 hours. The cream should be cold when assembling.
For the Red Berry Sauce:
- 1In a small pan, place the frozen red berries, sugar and a little lemon juice.
- 2Heat over medium heat and let cook until they start releasing liquid.
- 3Reduce the heat and continue cooking until the berries break down and the sauce thickens (if necessary, add a little water if it's too thick).
- 4Strain the sauce through a sieve, pressing well to extract as much liquid as possible. Store this sauce in a bowl covered with cling film in contact with the surface and refrigerate.
- 5Keep the solid residue left in the sieve — it will be used to make the crunchy chocolate.
For the Toppings:
- 1Spread the leftover berry pieces in a thin layer on baking paper.
- 2Place in the freezer until firm.
- 3Melt the dark chocolate in a bain-marie.
- 4Remove the berry pieces from the freezer and cut into small pieces.
- 5Add the pieces to the melted chocolate and mix well.
- 6Spread again on baking paper in a thin layer and return to the freezer until the chocolate hardens.
- 7Once firm, break the chocolate into small pieces. Set aside.
For the Assembly:
- 1Place a puff pastry rectangle as the base.
- 2Spread a layer of pastry cream.
- 3On top, add some red berry sauce.
- 4Add broken fresh raspberries and some pieces of crunchy chocolate.
- 5Place another puff pastry rectangle on top and repeat the process — pastry cream, red berry sauce, whole raspberries and more crunchy chocolate.
- 6Finish with fresh mint on top.
- 7Repeat until all the puff pastry is used.