Recipe Raspberry mille-feuille : Practical and Delicious

Recipe Raspberry mille-feuille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Raspberry mille-feuille. You are currently reading Recipe Raspberry mille-feuille : Practical and Delicious. This recipe is the creation of the chef Kerrie Ray. Recipe Raspberry mille-feuille requires 40m, cook 25m and serve 8. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

French for "a thousand leaves", this mille-feuille, filled with custard and raspberries, is merveilleux!

Ingredients:

10 Ingredients

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  3 sheets (25 x 25cm) frozen butter puff pastry, just thawed
  
  
  


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  55g (1/4 cup) caster sugar
  
  
  


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  3 1/2 tbsp custard powder
  
  
  


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  750ml (3 cups) milk
  
  
  


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  1 vanilla bean, split lengthways
  
  
  


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  300ml ctn double cream
  
  
  


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  125g frozen raspberries
  
  
  


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  150g (1 cup) pure icing sugar, sifted
  
  
  


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  1 1/2 tbsp milk, extra
  
  
  


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  1-2 drops pink food colouring
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place 1 pastry sheet on each prepared tray. Use a fork to prick the pastry. Bake for 10-15 minutes or until puffed and golden. Set aside on the trays to cool.
  
  
  


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  Step 2
  
  
  
  
  Combine the caster sugar and custard powder in a large saucepan. Gradually whisk in the milk until smooth and combined. Add the vanilla bean. Cook over medium-low heat, whisking constantly, for 5-10 minutes or until the custard boils and thickens. Transfer the custard to a heatproof bowl. Cover the surface with plastic wrap to prevent a skin forming. Set aside to cool. Discard the vanilla bean.
  
  
  


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  Step 3
  
  
  
  
  Line the base and sides of a 8cm-deep 22cm square cake pan with non-stick baking paper, allowing the sides to overhang. Trim the pastry sheets to fit the base of the pan. Place 1 pastry sheet, pricked-side up, in the prepared pan. Whisk the cream in a bowl until soft peaks form. Fold in the custard until well combined. Spoon half the custard mixture over the pastry. Use the back of a spoon to smooth the surface. Top with another pastry sheet, pricked-side down, and press down gently. Spoon the remaining custard mixture over the pastry. Use the back of a spoon to smooth the surface. Gently push the raspberries into the custard mixture. Top with the remaining pastry sheet, pricked-side down, and press down gently. Cover with plastic wrap. Place in the fridge for 2-3 hours to set.
  
  
  


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  Step 4
  
  
  
  
  Place the icing sugar in a small bowl. Gradually stir in the extra milk until the icing is smooth and spreadable. Transfer 1 tablespoon of icing to a small bowl. Stir in the food colouring until well combined.
  
  
  


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  Step 5
  
  
  
  
  Remove the mille-feuille from the pan. Spread the white icing over the top of the pastry. Place the pink icing in a small sealable plastic bag. Cut 1 corner off the bag to make a small hole. Pipe lines of pink icing, 3cm apart, over the top of the mille-feuille. Draw a skewer through the lines to create a feathered effect. Place in the fridge for 15 minutes or until the icing is set. Cut into 8 slices and serve.
  
  
  

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