RASPBERRY MILLEFEUILLES
Rough puff pastry, crème pâtissière and fresh raspberries are layered up in this stunning French dessert - perfect for impressing dinner guests
Provided by James Martin
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 7
Steps:
- For the pastry, mix the flour, salt and butter together in a bowl - the butter should remain in cubes. Make a well in the centre and pour in the lemon juice and 100ml cold water. Mix well, then bring together with your hands.
- Tip the pastry onto a lightly floured surface and briefly knead until smooth. Shape into a rectangle, then wrap in cling film and chill for 30 mins.
- On a floured surface, use a rolling pin to ridge and roll (see tip, below left) the pastry into a rectangle, so that it is three times as long as it is wide, about 15 x 45cm. Keep the edges of the pastry as straight as you can.
- Lift the bottom third of the pastry and fold it up and over the middle third. Dust off any excess flour.
- Fold the top third of the pastry down and over the bottom third, so that you have three layers of pastry in a neat rectangle. Dust off any excess flour. Wrap and chill for 15 mins.
- Give the pastry a 90-degree right turn so it faces you like a book. Repeat steps 3-5 four more times, always starting with the pastry facing you as it was after the last fold and giving it a turn. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to a rough 32cm square. Using a sharp knife, trim the edges to make a neat 30cm square.
- Cut the pastry into 3 long strips measuring 30 x 10cm. Transfer to 2 baking sheets lined with baking parchment and chill for 30 mins or until firm.
- Top each tray with a sheet of baking parchment, then stack on top of each other. Pop another baking tray on top and weigh down with an ovenproof dish. Bake for 25-30 mins or until golden brown and crisp.
- Leave the pastry to cool a little, trim the edges if needed, then cut each sheet into 6 smaller rectangles. You should end up with 18 pieces of pastry measuring about 10 x 5cm.
- Transfer 1 piece of pastry to a serving plate, pipe over blobs of Crème patisserie (see recipe tip, below left), then top with some raspberries and another layer of pastry.
- Add another layer of Crème patisserie and raspberries. Dust a third piece of pastry with icing sugar, then decorate with more raspberries and pop this on top. Repeat with the remaining pastry to make 6 millefeuilles.
Nutrition Facts : Calories 635 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
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