Jump to Main ContentJump to Primary Navigation
Top

Raspberry millefeuille

raspberrymillefeuille.jpg

This pastry looks prettiest dotted with raspberries, but blueberries or blackberries would also work well.

Preparation time

35 minutes plus chilling time (6 hours approx)

Cooking time

15 minutes

Ingredients (serves 6)

  • 375g ready-made butter puff pastry
  • Handful of flour
  • 1 large baking sheet, greased
  • Handful of sugar
  • 250ml full-fat milk
  • Grated zest of 1 unwaxed orange
  • 3 egg yolks
  • 50g caster sugar
  • 1 tbsp of cornflour
  • Cling film
  • 100ml double cream
  • 1 tsp orange liqueur
  • 200g raspberries
  • 1 tsp of icing sugar
  • Raspberry sauce

Method

Step 1: Roll out pastry on a floured surface to a 31cm square. Put pastry on a baking sheet, brush off flour then sprinkle with sugar. Prick with a fork. Chill for 20 minutes.

Step 2: Preheat the oven to 220°C/425°F/Gas 7. Bake pastry for 15 minutes.

Step 3: Heat milk with zest. Separately, whisk yolks with caster sugar and flour for 2 minutes. Whisk in hot milk then put back into the pan over a medium heat until custard boils and thickens.

Step 4: Remove from heat and stir until smooth. Put in a bowl and place cling film over the custard. Chill for 2 hours.

Step 5: Whip cream until firm. Mix together the custard and liqueur then fold in cream. Cover and chill for 4 hours.

Step 6: Cut the pastry into 3 equal strips (10x30cm) and cut each strip across into 6 pieces. Layer 3 pieces with pastry, cream and raspberries. Repeat to make 6 millefeuilles. Dust with icing sugar and serve with a jug of raspberry sauce.

From The Great British Bake Off, How To Bake by Linda Collister (£20, Ebury Press)

Related

broiche.jpg

Marmalade brioche with black figs

leonalewishero.jpg

Leona Lewis takes a career U-turn

Comments

Latest...

At last - Britain's first gravy bar is coming

Finally, a proper way to enjoy chips

by Anna Pollitt
27 Mar 2017

Deliveroo is giving away free ice cream to make your Monday better

That's your lunch break sorted.

by Hayley Spencer
27 Mar 2017

Bright, beautiful and bold Easter cake inspiration

Stylish bake ideas to nick and claim as your own

by Amy Swales
24 Mar 2017

10 cocktail recipes inspired by iconic women authors

Intoxicating recipes and feminist literary history: a winning combination.

by Moya Crockett
22 Mar 2017

This London restaurant has launched an ice cream breakfast menu

Our childhood dreams have come true.

by Hayley Spencer
21 Mar 2017

Forget chocolate: this Easter, it's all about the cheese egg

Why has no one thought of this before?

by Hayley Spencer
21 Mar 2017

These salad cakes are the most beautiful way to eat your greens

And pinks, and purples...

by Moya Crockett
16 Mar 2017

An insider's guide to the London bars you might not know about

Bartenders reveal your new favourite drinking dens

by Amy Swales
15 Mar 2017

Gin fans, get ready: the UK's first ever gin cruise is coming

All aboard

by Sarah Biddlecombe
15 Mar 2017

Viral cooking hack shows entirely new way to cook pasta

Pasta purists, look away now...

13 Mar 2017