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Raspberry mille-feuille
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Decadent mille-feuille with custard and fresh raspberries, a delightful French treat!
Ingredients:
  • 3 sheets (25 x 25cm) frozen butter puff pastry, just thawed
  • 55g (1/4 cup) caster sugar
  • 35.00 gm custard powder
  • 750ml (3 cups) milk
  • 1 vanilla bean, split lengthways
  • 300ml ctn double cream
  • 125g frozen raspberries
  • 150g (1 cup) pure icing sugar, sifted
  • 30.90 gm milk, extra
  • 1-2 drops pink food colouring
Instructions:
  • Preheat the oven to 200°C. Line 2 baking trays with non-stick baking paper. Place 1 pastry sheet on each tray and prick with a fork. Bake for 10-15 minutes until puffed and golden. Let cool on the trays before using.
  • In a large saucepan, mix caster sugar and custard powder. Slowly whisk in the milk until smooth. Stir in the vanilla bean. Cook over medium-low heat, continuously whisking, for 5-10 minutes until the custard boils and thickens. Transfer to a heatproof bowl, cover with plastic wrap to prevent skin formation, and let it cool. Remove the vanilla bean before serving.
  • Prepare an 8cm-deep 22cm square cake pan by lining the base and sides with non-stick baking paper, leaving some paper to overhang. Trim pastry sheets to fit the base of the pan. Place 1 pastry sheet, pricked-side up, in the pan. In a bowl, whisk cream until soft peaks form, then fold in custard until well combined. Spread half of the custard mixture over the pastry and smooth the surface. Top with another pastry sheet, pricked-side down, pressing gently. Add the remaining custard mixture and smooth the surface. Gently press raspberries into the custard. Top with the last pastry sheet, pricked-side down, pressing gently. Cover the pan with plastic wrap and refrigerate for 2-3 hours to set.
  • In a small bowl, mix icing sugar and extra milk until smooth and spreadable. Transfer 1 tablespoon of icing to another bowl and blend in food coloring until fully combined.
  • Take the mille-feuille out of the pan and spread the white icing over it. Put the pink icing in a small sealable plastic bag and snip off a corner to create a small hole. Pipe lines of pink icing, 3cm apart, across the top of the mille-feuille. Use a skewer to feather the lines. Chill in the fridge for 15 minutes or until the icing sets. Cut into 8 slices and enjoy.

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