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Raspberry and Crème Patisserie Mille Feuille

Raspberry and Crème Patisserie Mille Feuille

1 packet of puff pastry - thawed
1 bowl of fresh raspberry
Icing sugar

Preheat oven to 200°C.

line a baking tray with non-stick baking paper. Place the pastry on the lined tray. Top the pastry with another sheet of baking paper and another baking tray. Bake in oven for 20 minutes. Turn the trays over and bake for a further 5-10 minutes or until the pastry is crisp and golden. Set aside for 30 minutes to cool completely.

Use a large serrated knife to trim the edges of the pastry. Cut the pastry in half lengthways to make 2 rectangles. Place 1 piece of pastry on a large serving platter. Spread with half the crème mixture and top with half the raspberries. Repeat with the remaining pastry, crème mixture and raspberries. Sprinkle the top of the pastry with icing sugar.

Ingredients for Crème Patisserie:
1 ¼ cups whole milk
3 egg yolks
¼ cup granulated sugar
1/8 cup all-purpose flour
2 tablespoons plus 2 teaspoons cornstarch
1 teaspoon pure vanilla extract

Preparation for Crème Patisserie :
In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.

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