A Raspberry Millefeuille: A Classic French Dessert. It is a French Patisserie recipe that you can make at home with some puff pastry and a little pastry cream! This one is made with raspberries, but many fruits work well in this scrumptious recipe!
There are many other delightful French pastries to make, and easier than you think, like; Profiteroles, cream puff style, and Paris-Brest, a classic French pastry, both made with choux pastry.
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About Raspberry Millefeuille And Why You Will Love It
It can be made as one large millefeuille cake, which is what you may see in a restaurant, but this is often difficult to cut.
So here I would recommend making smaller ones to avoid a catastrophe!
This way, everyone can sample these wonderful little cakes.
The amount here will make 12 rounds of pastry, cut in half to make 6 mini, beautiful homemade puff pastries, or purchase from the grocers.
Get Help With Making Pastry Dough In This Raspberry Millefeuille Recipe
For help in reaching success, use my guide to making French pastry dough, where I share my tips to perfect pastry making.
More French Pastry Recipes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Millefeuille A French Dessert Classic
Ingredients
- 1 lb puff pastry Make my puff pastry recipe, or store bought.
- 6 egg yolks
- 2 ½ oz fine castor sugar
- 3 tablespoons plain flour or all-purpose flour
- 1½ cup milk
- 2 tablespoons Kirsch - optional
- 1 lb raspberries
- A little sprinkling of icing sugar for the finished cakes.
Instructions
- Preheat your oven to 200°C/400°F/Gas6
- Roll out your puff pastry to about ⅛ inch or 3mm thick
- Depending on how big or small you want them, cut out your pastry using a 4in or 10cm cutter (a small saucer will do the job just as well) and cut out about 12 rounds from your pastry.
- Spray your baking sheet with a mist of water (not too much) and place the rounds of pastry on the tray.
- Prick the top of the pastry rounds with a fork.
- Bake the pastry for about 15 minutes or until golden brown.
- Remove from the oven and place the rounds gently on a wire rack to cool.
- First, whisk the egg yolks with the sugar until it is light and creamy - you can do this in a processor or with a hand whisk.
- Heat the milk until just boiled and pour it over the egg mixture whisking thoroughly as you do this.
- Now pour the mixture back into the pan and put back on the heat, cooking gently for about two minutes and whisking at the same time. If there is any sign it will burn, remove from the heat, and continue whisking!
- Remove from the heat and add the Kirsch if you are using this.
- Pour the mixture into a bowl and leave until it is cold. Place a layer of cling film or a damp cloth over the bowl to prevent a skin from forming on it.
- Split the pastry rounds in half.
- Take a round and spread with a little pastry cream and top with raspberries.
- Then top with another pastry round. Spread this with a little more pastry cream and a few raspberries and top with the third pastry round.
- Dust your Millefeuilles with icing sugar.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.