Fancy Raspberry Mille Feuille

Raspberry Mille-Feuille

Raspberry Pastry Cream

125 g milk (1)
x vanilla
18 g sugar
20 g egg yolks
6 g sugar
10 g cornstarch
8 g flour
18 g raspberry puree
75 g heavy cream


Bring milk, vanilla and sugar (1) to a boil.
Meanwhile mix egg yolk and sugar (2) together.
Add cornstarch and flour. I like to add a little cold milk (1) so it’s easier to mix.
Slowly pour hot milk over the egg-sugar mixture and stir. Put it back in the saucepan and bring pastry cream to a boil for about 1-2 minutes until it thickens. Turn of the heat.
Transfer the cream in a bowl, add raspberry puree and mix well.
Cover directly with plastic wrap and refrigerate overnight or at least 4 hours. Whip heavy cream to medium stiff peaks. Whisk raspberry pastry cream to loosen, then fold in whipped cream.

Whipped cream

100 g heavy cream


Whip heavy cream to stiff peaks.

Puff pastry

300 g puff pastry
x powdered sugar


Roll out puff pastry Make sure it’s 2-3 mm thin.
Let the dough rest for 1 hour in the fridge.
Prick the dough with a fork and bake until golden brown for about 20-30 minutes at 200 degrees.
Dust with powdered sugar and caramelize at 250 degrees. This will take 1-5 minutes. Do NOT walk away!
Cut out 6 rectangles.

Chocolate butterfly decoration


25 g dark couverture (1)
12 g dark couverture (2)

50 g white couverture (1)
24 g white couverture (2)


Melt dark couverture (1) to 45 degrees.
Add dark couverture (2) and mix until it reaches 28-29 degrees.
Now heat it up to 32-33 degrees.
You can pour the chocolate into a small piping bag or you make a baking paper piping cone.
use a butterfly template and pipe along the template.
Let it set.
Meanwhile you can temper your white chocolate.
Melt white couverture (1) to 45 degrees.
Add white couverture (2) and mix until it reaches 26-27 degrees.
Now heat it up it to 29-30 degrees.


Place puff pastry rectangle onto a plate
Pipe small dots of whipped cream onto puff pastry rectangle.
Add another puff pastry rectangle.
In pipe some more dots of raspberry cream. Make sure to leave some space for raspberries.
Add raspberries around the cream and place another puff pastry rectangle on top.
Pipe some more dots of whipped cream and raspberry cream.
Garnish with apricots, raspberries, strawberries, peppermint, gold leaf and chocolate butterfly.

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