Raspberry Millefeuille

Before starting this Raspberry Millefeuille recipe, organise all the necessary ingredients for the reverse puff pastry.

For the dough: Place the flour in the shape of a fountain in the stand mixer recipient. If you don't have a stand mixer, you can totally make puff pastry from scratch. Arrange the flour in the shape of a fountain on your workbench. Add the salt...

... and cold water.

Using the dough hook, start kneading at low speed to incorporate the flour, then increase the speed...

... until a ball forms. If you are not using a mixer, gather the flour with your fingers by drawing it into the water... ... until all the flour is incorporated and you obtain a ball.

Remove the dough from the bowl...

... and wrap with cling film.

Refrigerate for at least 30 minutes. You can prepare the dough the day before and store in the fridge overnight.

For the butter: In a bowl, shape the flour into a well. Cut the extra-dry butter into cubes and place in the centre.

With your fingertips, rub the butter into the flour...

... until homogeneous. Shape the butter into a rectangle, with a thickness of 1 cm.

Wrap in cling film and refrigerate for at least 30 minutes. You can prepare the butter the day before and store in the fridge overnight.

For the turns: Place the butter on a floured surface.

Roll out lengthwise with a rolling pin.

Roll out the dough into a rectangle, to the same width and half the length of the butter strip. Place the dough rectangle in the centre of the butter strip.

Fold the top part over the dough...

... then the bottom part. The dough should be wrapped with butter.

Roll out lengthwise, to a thickness of 1 cm.

For the first double turn: Fold the top quarter of the dough over.

Remove the flour excess with a flour brush or a pastry brush. This is really important, as we don't want to add any extra flour to the dough.

Fold the bottom quarter of the dough over.

The ends should not meet in the centre. There should be a gap of approximately 2 cm.

Fold the dough in half from the gap in the centre.

This operation is called a double turn (which equals two single turns). This folding method is also called "portefeuille" ("wallet turn").

Wrap the dough block in cling film and refrigerate for at least 30 minutes.

Place the dough on a floured surface, with the folds to the side (see photo).

For the second double turn: Roll out lengthwise, to a thickness of 1 cm. Of course, you can use a manual laminator for this recipe.

Fold the top quarter of the dough over.

Fold the bottom quarter of the dough over.

The ends should not meet in the centre. There should be a gap of approximately 2 cm.

Fold the dough in half from the gap in the centre. The second double turn is now complete. Inside-out puff pastry requires two double turns and one single turn.

Wrap the dough block in cling film and refrigerate for at least 30 minutes.

For the single turn: Place the dough on a floured surface, with the folds to the side.

Roll out lengthwise, to a thickness of 1 cm.

Fold the top third of the dough over...

... then fold the bottom third over. There should be three layers of pastry. Wrap the dough block in cling film and refrigerate for at least 30 minutes.

The reverse puff pastry is now finished. The longer you store it in the fridge, the better the results. I strongly recommend making this pastry the day before.

For the crème pâtissière: Organise all the necessary ingredients.

Split half a vanilla pod lengthwise and scrape the seeds out.

Place the vanilla pod and seeds, milk and half of the sugar in a saucepan.

Crack the egg in a mixing bowl.

Blanch the egg with a whisk...

... and the rest of the castor sugar.

Combine well with a whisk.

Add the crème pâtissière powder.

Combine well.

When the milk starts boiling...

... pour over the blanched preparation.

Combine.

Transfer the preparation into the saucepan used to boil the milk.

Combine with a whisk...

... and cook the cream over medium heat for a couple of minutes until thick.

Transfer the cream into a large dish...

... then place in the fridge to cool down, making sure to cover the surface of the cream...

... with cling film.

Cooking: Roll out the puff pastry to a thickness of 3 or 4 mm and into a rectangle shape slightly bigger than 40 x 30cm.

Place a sheet of greaseproof paper in the puff pastry baking tray.

Sprinkle with icing sugar to create a thin layer.

Arrange the puff pastry in the bottom pan of the puff pastry baking tray.

Cut any pastry coming out of the tray.

Sprinkle the pastry with a thin layer of icing sugar...

... and cover with another sheet of greaseproof paper.

Slide both parts of the tray to close.

Bake at 170°C (gas 3) in a fan-assisted oven for 30 minutes.

The pastry is cooked once puffed and golden. The use of the puff pastry baking tray ensures the pastry has an even thickness.
Remove the tray from the oven, then slide it open and leave to cool.

For the crème mousseline: Place the softened butter into the stand mixer recipient and beat...

... to emulsify.

Add the cold crème pâtissière in several batches.

Combine until smooth and homogeneous.

Transfer the crème mousseline into a piping bag.

Leave to set in the fridge.

Assembling the millefeuille: Cut the puff pastry into 3 equal rectangles.

I cut 3 rectangles to a width of 11cm.

Use a serrated knife, making sure you don't crush the pastry.

Trim the edges.

The result should look like this.

Cut the tip of the piping bag with scissors.

Pipe the cream into parallel lines over one pastry rectangle.

Arrange fresh raspberries over the cream.

Pipe the cream over the second pastry rectangle.

Arrange fresh raspberries over the cream.

Let set in the fridge.

When the cream has set, stack the two pastry rectangles with the cream facing up.

Place the third pastry rectangle on top, with the side with less imperfections facing up.

Press gently with your fingers so the biscuit sticks to the cream.

Spread the cream excess over the sides...

... using a small palette knife.

Wrap with cling film and refrigerate.

For the icing: Pour the water and sugar in a saucepan.

Bring to a boil...

... then cook for 10 seconds and take the pan away from the heat.

Melt 50 grams of clear glaze in the microwave with a little water. Apply with a brush over the puff pastry.

This will allow the icing to easily stick to the biscuit.

Place the white fondant in a saucepan.

Soften over very low heat while folding gently with a spatula until smooth. If needed, add a little sugar syrup.

Add red colouring powder with the tip of a knife.

Combine well.

Add the Mycryo cocoa butter, melted in the microwave beforehand.

Combine well. The ideal use temperature is 37°C.
Keep warm in a bain-marie.

Pour the pink fondant icing in the centre of the pastry...

... and spread carefully with the spatula.

Place the transfer sheet over the icing (with the printed side facing down). Rub gently with your hands to make it stick.

Freeze for 30 minutes.

Carefully remove the transfer sheet.

Trim any icing excess on the sides.

The result should look like this.

Coat one side with chopped pistachios...

... and repeat with all sides.

Slice the millefeuille into individual portions with a serrated knife.

Make sure you cut it while cold for an easier operation. You should see the raspberries in the filling. Enjoy!