Raspberry chocolate mille-feuille layers crisp puff pastry with chocolate pastry cream and fresh berries. Bake the pastry under a second tray for flatter layers and assemble shortly before eating.
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Recipe at a Glance
- Yield: 6 pastries
- Preparation: 45 minutes
- Cooking: 25 minutes
- Resting and chilling: Chill pastry cream at least 2 hours
Table of Contents
Ingredients
Pastry
| Ingredient and amount |
|---|
| 375 g all-butter puff pastry, thawed but cold |
| 1 tablespoon powdered sugar, plus extra to finish |
Chocolate cream
| Ingredient and amount |
|---|
| 300 ml whole milk |
| 3 large egg yolks |
| 50 g granulated sugar |
| 25 g cornstarch |
| 100 g dark chocolate, chopped |
| 15 g unsalted butter |
| 1 teaspoon vanilla extract |
| 200 g fresh raspberries |
Before You Start
Bake pastry until thoroughly golden; underbaked layers soften quickly against the filling.
Directions
1. Make cream
Heat milk until steaming. Whisk yolks, sugar and cornstarch, then gradually whisk in milk. Return to pan and whisk over medium heat until thick and bubbling; cook 1 minute more. Remove from heat, stir in chocolate, butter and vanilla. Cover surface and chill 2 hours.
2. Bake pastry
Heat oven to 200°C (400°F). Roll pastry to a 30 x 36 cm rectangle and prick well. Place on a lined tray, cover with parchment and a second tray. Bake 18–20 minutes, remove top tray and paper, dust with tablespoon sugar and bake 5–8 minutes more until crisp and golden.
3. Cut
Cool completely. Using a serrated knife, cut into eighteen equal rectangles, about 5 x 12 cm, trimming edges if needed.
4. Fill
Whisk cold pastry cream smooth and transfer to a piping bag. Pipe cream on six pastry rectangles, add raspberries and a second rectangle. Repeat cream and fruit.
5. Finish
Top each with a third pastry rectangle and dust lightly with powdered sugar. Serve soon after assembly for crisp layers.
Cook’s Tips
- Bake pastry until thoroughly golden; underbaked layers soften quickly against the filling.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Refrigerate pastry cream up to 2 days. Keep unfilled pastry airtight at room temperature up to 1 day. Refrigerate assembled pastries and eat within 24 hours; texture is best within a few hours.
Frequently Asked Questions
Can I use bought puff pastry sheets?
Yes. Use all-butter pastry if available and adjust rolling only as needed.
Can I assemble the night before?
The layers soften overnight. Prepare cream and pastry separately, then assemble on the serving day.