Raspberry Mille-feuille
Recipe type: Dessert
Cuisine: French
Serves: 6 servings
  • 375g (13.2 oz) ready-made butter puff pastry (I used home-made rough puff pastry)
  • Handful of sugar
  • 250ml (8.4 fl oz) full-fat milk
  • 1 vanilla bean, split and seeds scraped
  • 3 egg yolks
  • 50g (1.7 oz) caster sugar
  • 1 tbsp of cornflour (corn starch)
  • 100ml (3.3 fl oz) double cream
  • 1 tsp vanilla extract
  • 200g (7 oz) raspberries
  • 1 tsp of icing sugar (confectioner's sugar)
  • Optional: Raspberry sauce, to serve
  1. Roll out pastry on a floured surface to a 30cm (12 inch) square. Put pastry on a baking sheet, brush off flour then sprinkle with sugar. Prick with a fork (this will stop it from puffing up and making it difficult to layer). Chill for 20 minutes.
  2. Preheat the oven to 220°C (430°F). Bake pastry for 15 minutes, until golden.
  3. Heat milk with vanilla bean and seeds.
  4. While waiting for the milk to heat up, whisk yolks with caster sugar and cornflour until thick and pale.
  5. Whisk in hot milk then put back into the pan over a medium heat until custard comes to the boil. Let it boil for one further minute, then remove from heat and stir until smooth. Put in a bowl and place cling film over the custard. Chill in the fridge until cold.
  6. Whip cream until firm. When the custard is cold, mix together the custard and cream, along with the vanilla extract. Cover and chill until needed.
  7. Cut the pastry into 3 equal strips (10x30cm / 3.9 x 11.8 inches) and cut each strip across into 6 pieces. Layer 3 pieces with pastry, cream and raspberries. Repeat to make 6 mille-feuilles. Dust with icing sugar and serve with a jug of raspberry sauce, if using.
Recipe by The Kiwi Cook at https://thekiwicook.com/2017/01/20/raspberry-mille-feuille/