Ever since I’ve been to Paris I was eager to try the mille feuille recipe at home. I have decided for this Raspberry Mille Feuille which is with no doubt, one of the best summer treats. I wanted to use raspberries to bring color and a refreshing fruity flavor. If you don’t have raspberries feel free to use strawberries or any other fruits you might enjoy best.
Traditionally, a mille feuille (also known as Napoleon) is made up of three layers of puff pastry and two layers of pastry cream, powdered sugar being sprinkled on the top layer. There are many variations to this, of course, like using simply whipped cream or jam between the layers.
While in Paris, the mille feuille I served was made with caramelized puff pastry. This caramelizing part was what I considered the challenge of this recipe. I bought a cookbook from Laduree and used some of the directions I found there, which were quite helpful.
Watch the video we made for this amazing Raspberry Mille Feuille, try to make it at home and I am sure that everybody will be impressed by its look and taste.
Raspberry Mille Feuille (Napoleon)
Caramelized puff pastry
- 1 pound frozen puff pastry , thawed
- 2 tbsp powdered sugar
Vanilla Pastry Cream
- 2 cups milk
- 2 tsp vanilla extract
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- pinch of salt
- 2 tbsp unsalted butter
- fresh raspberries
- Powdered sugar , for dusting the top
- Prepare the pastry cream. Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
- Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
- Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled.
- Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
- On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
- Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
- Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
- Preheat the oven to 465F 240C .
- To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
- Caramelize the other side of the puff pastry too.
- When chilled trim the edged and cut the puff pastry in 3 rectangles.
- Assemble the mille feuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add raspberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.
- Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.