Mason Cash on Facebook Mason Cash on Twitter Mason Cash on Pinterest Mason Cash on Youtube Mason Cash on Instagram Mason Cash Blog
 

Raspberry Millefeuille

Impress guests with this dinner party dessert

Ingredients

    For the puff pastry

  • 250g strong plain flour, plus extra for dusting
  • 225g cold unsalted butter
  • 150ml cold water
  • Pinch of salt
  • For the Millefeuille

  • 80g icing sugar
  • Approx. 200g raspberries
  • For the cream filling

  • 165ml whipping cream
  • 45g icing sugar
  • 1 tsp. vanilla extract

Step 1

To make the puff pastry - Put the flour and salt in a large bowl and mix together with a knife. Gradually add the water whilst mixing to bring the dough together. Cover it with cling film and chill for 20 minutes. Next, lightly flour your surface and roll the dough into a circle approx. 25cm in diameter. Put the butter in between two pieces of baking paper and soften it by gently tapping it with a rolling pin. Cut the butter in half and repeat until the butter is pliable but still cold. Then reshape until it is a rectangular shape again.

Step 2

Place the butter in the centre of the pastry and fold over the left and right sides of the pastry circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Then turn the dough 90 degrees.

Step 3

Roll the dough out to a long rectangle around 20 x 40cm, keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and turn 90 degrees again. Repeat one more time, cover and chill for 20 mins. Repeat this step 4 more times and chill each time with the final chill for at least an hour.

Step 4

To make the Millefeuille - Line a large baking tray with greaseproof paper and dust your work surface with icing sugar. Roll out the pastry as thinly as possible into 25cm x 30cm rectangles, trimming the edges straight. Cut out 18 rectangles about 9 x 5cm and place them on the prepared baking tray. Dust with icing sugar and chill in the fridge for half an hour.

Step 5

Meanwhile, preheat the oven to 200°C/400°F.

Step 6

Remove the pastry from the fridge and bake in the oven for five minutes. Remove from the oven and dust with icing sugar again, before returning to the oven and baking for another 5 minutes, until the pastry turns golden brown. Remove from the oven and set aside.

Step 7

For the filling - put the cream, icing sugar and vanilla in a large bowl and whip until stiff peaks form. Scoop the mixture into a piping bag with a straight nozzle and pipe 2 rows of columns of cream over the pastry, placing raspberries between each column. Add another pastry rectangle on top. You can either stop at 2 layers or add another before finally dusting with icing sugar.