Raspberry Mille Feuille | Fresh Raspberries | Vanilla Cream

Sandy Bohm Raspberry Mille Feuille

Ingredients | Mille Feuille

Caramelized Puff Pastry Disc 30 X 3 INDIA

Ingredients | Vanilla Sauce

150ml double cream

2 egg yolks

75g caster sugar

1 vanilla pod (scraped out)

Ingredients | Raspberry Jus

200ml raspberry puree

200g caster sugar

Ingredients | Vanilla Cream

500ml double cream

2 vanilla pod (scraped out)

Decoration

400g fresh raspberries

10g dried raspberries

200g chopped almonds

Method | Raspberry Mille Feuille

Laminate puff pastry sheets with caster sugar e.g. 1000g sheet laminate with 400g sugar and roll them out as thin as you can. Cut out your 30 discs and cook at 200c for 10 minutes until caramelized golden brown. Cool and trim if needed. Make vanilla sauce by boiling cream and vanilla pod together, sabayon yolks and sugar pour on cream onto yolks and sugar add back to pan and cook out and leave to cool. Boil the raspberry puree together with the sugar to make raspberry jus, pass and leave to cool.

To make vanilla cream scrape out a vanilla pod and whip the seeds together with the cream. For decoration dry frozen broken up raspberries over top of oven on a silicone paper-lined tray. Dip mint leaves in egg white then in caster sugar and dry over oven on a silicone paper –lined tray.

Cut 30 strips of puff pastry, egg wash them and sprinkle sugar and chopped almonds over them then cook at 200c till golden brown. To assemble, drizzle raspberry and vanilla sauce on plate. In the center of plate, place a small amount of vanilla cream. Place a pastry disc on the cream, arrange a ring of fresh raspberries around the outside of the disc and pipe some vanilla cream inside the ring of raspberries. Place another disc of pastry on top and repeat with the raspberries and vanilla cream and place another pastry disc on top of the raspberries.