Ingredients with Measurements:
- 1 package of puff pastry
- 1 cup of fresh raspberries
- 1 cup of white chocolate chips
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Hand mixer
- Pastry bag
- Large star tip
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface until it is about 1/8 inch thick.
3. Cut the pastry into 12 equal rectangles and place them on a parchment-lined baking sheet.
4. Bake the pastry for 15-20 minutes or until golden brown and puffed up.
5. Remove the pastry from the oven and let it cool completely on a wire rack.
6. In a medium-sized bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
7. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
8. Add the melted white chocolate to the whipped cream and fold it in gently.
9. Transfer the mixture to a pastry bag fitted with a large star tip.
10. Place one pastry rectangle on a plate and pipe a layer of the white chocolate cream on top.
11. Add a layer of fresh raspberries on top of the cream.
12. Repeat with another layer of pastry, cream, and raspberries until you have used all the pastry rectangles.
13. Top the final layer of pastry with a dollop of cream and a few raspberries.
14. Chill the mille-feuille in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
Makes 6 servings.
Nutritional information:
Calories per serving: 450
Total fat: 30g
Saturated fat: 18g
Cholesterol: 70mg
Sodium: 150mg
Total carbohydrates: 40g
Dietary fiber: 2g
Sugars: 20g
Protein: 5g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can use dark chocolate chips instead of white chocolate chips.
Variations:
- You can add a layer of pastry cream or lemon curd to the mille-feuille.
- You can use different types of fruit, such as strawberries or blueberries.
Tips and tricks:
- Make sure to let the pastry cool completely before assembling the mille-feuille.
- Use a serrated knife to cut the pastry rectangles for a clean cut.
- Chill the pastry cream before piping it onto the pastry to make it easier to handle.
Storage instructions:
Store the mille-feuille in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The mille-feuille is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the mille-feuille on a white plate to showcase the layers of pastry, cream, and raspberries.
Garnishes:
Garnish the mille-feuille with a dusting of powdered sugar and a few fresh mint leaves.
Pairings:
Serve the mille-feuille with a cup of hot coffee or tea.
Suggested side dishes:
Serve the mille-feuille as a dessert after a meal.
Troubleshooting advice:
- If the pastry is not puffing up, make sure the oven is hot enough and the pastry is not too thick.
- If the cream is too runny, chill it in the refrigerator for a few minutes before piping it onto the pastry.
Food safety advice:
Make sure to wash the raspberries before using them in the recipe.
Food history:
Mille-feuille is a French pastry that translates to "thousand leaves" in English. It is made with layers of puff pastry and pastry cream or whipped cream.
Flavor profiles:
The mille-feuille has a buttery and flaky pastry with a creamy and sweet white chocolate filling and tart raspberries.
Serving suggestions:
Serve the mille-feuille as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: French