Possible recipe article:
How to make Easy Mille Feuille with Raspberry and Vanilla Cream
When you want to impress your guests with a beautiful and delicious pastry, but you don’t have much time or skill, try making Mille Feuille (pronounced “meel-foy”) a.k.a. Napoleon pastry. This classic French dessert consists of layers of flaky puff pastry and rich pastry cream, topped with a fondant or glaze. While the traditional recipe requires some precision and patience, you can simplify it by using store-bought puff pastry sheets and a quick vanilla cream made with whipped cream and custard powder. Adding some fresh raspberries and raspberry jam will give it a festive and fruity touch, perfect for Christmas or any special occasion.
– 1 package (17.3 oz) puff pastry sheets, thawed according to package directions
– 1 cup heavy whipping cream, chilled
– 3 tablespoons custard powder or instant vanilla pudding mix
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 cup raspberry jam
– 1 pint fresh raspberries
– Icing sugar, for dusting
– Rolling pin
– Parchment paper or silicone baking mat
– Serrated knife or pastry scraper
– Pastry bag or zip-lock bag
– Large round tip or cut corner
– Serving platter
1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.
2. Unfold one puff pastry sheet onto a lightly floured surface and roll it out to a rectangle of about 12 by 8 inches, or slightly bigger than the size of your baking sheet.
3. Transfer the pastry sheet to the prepared baking sheet and prick it all over with a fork, leaving about half an inch of unpricked border around the edge.
4. Repeat the rolling and pricking with the second pastry sheet and place it on top of the first one.
5. Bake the stacked pastry sheets for 15-20 minutes, or until golden brown and crispy.
6. Let the pastry cool completely on the baking sheet.
7. While the pastry cools, prepare the vanilla cream: In a medium bowl, whisk together the chilled whipping cream, custard powder or pudding mix, sugar, and vanilla extract until firm peaks form, about 2-3 minutes. Transfer the cream to a pastry bag fitted with a round tip, or to a zip-lock bag with one corner cut off.
8. To assemble the mille feuille, carefully cut the pastry stack into three equal rectangles, using a serrated knife or a pastry scraper. Place one rectangle on the serving platter, spread some raspberry jam on top, and pipe some vanilla cream in dots or lines. Scatter some raspberries on top, pressing them lightly into the cream, and repeat with the other two rectangles.
9. Drizzle some more raspberry jam and vanilla cream on top of the last rectangle, and arrange the remaining raspberries over it. Dust with icing sugar.
10. Serve the mille feuille immediately, or store it covered in the refrigerator for up to 4 hours.
– Mille Feuille is a French pastry made with layers of puff pastry and pastry cream.
– To make an easy and quick version, use store-bought puff pastry sheets and a vanilla cream made with whipped cream and custard powder or instant pudding mix.
– Add some fresh raspberries and raspberry jam to give it flavor and color.
– Bake the pastry sheets, cut them into rectangles, spread jam and cream, and top with raspberries.
– Dust with icing sugar and serve chilled.
– This dessert can be made ahead of time and stored in the refrigerator.