Ingredients
For the puff pastry
-
1kg flour
750g Grand Fermage Extra Dry Butter, 84% fat Grand Fermage
600ml water
20g salt
50g icing sugar
For the crème mousseline
-
500ml milk
200g butter
5 egg yolks
120g sugar
60g cornflour
100g raspberries
For the Chantilly cream
-
50cl single cream, 35% fat
35g sugar
1 vanilla pod
1 lime (zest)
For the topping
- 200g soft fruit (strawberries, raspberries, and redcurrants)
And don't forget to grade the recipe:
Preparation
Method for the puff pastry
- Add the flour, water, and salt to the mixer bowl and knead until the dough is smooth.
- Roll out the détrempe (dough) onto the floured work surface.
- Add the 84% fat Grand Fermage Extra Dry Butter to the centre of the détrempe and fold the dough on top.
- Roll out the dough into a rectangle that is 3 to 4 times longer than it is wide, rotate the dough by 90°, and form a wallet fold.
- Spread the détrempe again in one direction until its length is doubled, rotate it by 90°, and form a wallet fold.
- Keep in a cool place for 30 minutes.
- Repeat step 6 and let stand for another 30 minutes in a cool place.
- Finish by repeating step 6 one more time.
Method for baking the puff pastry
- Preheat the oven to 180°C.
- Roll out the dough to a rectangle of 3 to 4mm thickness.
- Place on a baking tray lined with greaseproof paper.
- Prick the dough and sprinkle with icing sugar.
- Cover with a sheet of greaseproof paper and a second baking tray.
- Bake for 20 to 25 minutes. Monitor the baking process to make sure the pastry caramelises properly.
- Once baked, carefully remove the puff pastry and place on a rack to cool completely.
Method for the crème mousseline
- Bring the milk to a boil with the scraped vanilla pod
- Beat the egg yolks with the sugar.
- Add the cornflour and beat again.
- Pour the hot milk over the previous mixture and return to the heat to thicken the cream.
- Add half of the butter to the still warm cream and whisk
- Wrap closely with cling film and set aside until completely cool.
- Meanwhile, prepare a raspberry compote on a low heat with a spoonful of water.
- Transfer the cold crème mousseline to the food processor and whip it with the remaining butter.
- Divide the crème mousseline between two containers and add the raspberry compote to one of them.
- Put the two creams into different piping bags and set aside in a cool place.
Method for the Chantilly cream
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Scrape the vanilla pod and add the seeds to the cream.
- Whip the cold cream with the sugar and 3/4 of the lime zest (save the rest for the garnish).
Methode for the assembly
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Cut out twenty four 10x3cm rectangles from the baked puff pastry.
- Place one rectangle of puff pastry in the centre of the plate, pipe lines of crème mousseline on top, alternating between the plain and raspberry cream.
- Top with a second rectangle of puff pastry and repeat the process.
- Finish with the final rectangle of puff pastry, caramelised side up.
- Turn the mille-feuille upside down and pipe the Chantilly cream on top using a Saint-Honoré piping tip.
- Decorate with freshly cut soft fruit and the remaining lime zest.
And don't forget to grade the recipe:
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