A little sprinkling of icing sugar for the finished cakes
Preheat your oven to 200°C/400°F/Gas6
Roll out your puff pastry to about 1/8 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.
How To Make The Pastry Cream
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.
Assembling The Millefeuille
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.
You can now serve your Mille-feuilles as they are or with a delicious raspberry sauce or fruit coulis .
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!