Yields: 6 servings
Prep Time: 40 minutes (plus pastry chilling time)
Cook Time: 25-30 minutes
Ingredients
For the Puff Pastry:
- 2 sheets store-bought all-butter puff pastry (or make your own rough puff pastry if feeling ambitious!)
- 1 tablespoon granulated sugar
For the Crème Pâtissière (Pastry Cream):
- 2 cups (500ml) whole milk
- 1/2 vanilla bean, split and seeds scraped, or 1 tsp pure vanilla extract
- 6 large egg yolks
- 2/3 cup (135g) granulated sugar
- 1/4 cup (35g) cornstarch
- 2 tablespoons (30g) unsalted butter, softened
For the Whipped Cream:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
For the Assembly
- 1 cup (125g) fresh raspberries
- Powdered sugar for dusting
Equipment
- Baking sheet
- Parchment paper
- Rolling pin
- Medium saucepan
- Whisk
- Large bowl
- Electric mixer or stand mixer
- Piping bag (optional)
Instructions
Make the Puff Pastry:
- Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll and Cut: On a lightly floured surface, roll each puff pastry sheet into a 12×10 inch rectangle. Cut each rectangle into six smaller rectangles (you’ll have 12 total).
- Sugar and Bake: Sprinkle the rectangles with granulated sugar. Place on the prepared baking sheet. Bake for 25-30 minutes, or until golden brown and puffed.
- Cool: Let the pastry cool completely on a wire rack.
Make the Crème Pâtissière:
- Infuse Milk: In a medium saucepan, heat the milk and vanilla bean (or extract) over medium heat until simmering. Remove from heat.
- Whisk Eggs and Sugar: In a large bowl, whisk together the egg yolks and sugar until pale and creamy.
- Add Cornstarch: Whisk in the cornstarch until smooth.
- Temper Mixture: Gradually whisk about half of the hot milk into the egg mixture to temper it. Then pour the tempered mixture back into the saucepan with the remaining milk.
- Thicken: Cook over medium heat, whisking constantly until the custard thickens and comes to a boil. Boil for 1 minute while whisking.
- Add Butter and Cool: Remove from heat and stir in the butter until melted. Transfer to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely.
Make the Whipped Cream:
- Whip It: In a chilled bowl, use an electric mixer to beat the heavy cream and powdered sugar until stiff peaks form.
Assemble the Millefeuilles
- Whisk Crème Pâtissière: Once chilled, whisk the crème pâtissière until smooth. Fold in half of the whipped cream to lighten it.
- Bottom Layer: Place a rectangle of puff pastry on a serving plate. Pipe or spread a layer of the pastry cream mixture over the pastry.
- First Raspberry Layer: Arrange fresh raspberries in a single layer on top.
- Middle Layer: Top with another puff pastry rectangle and repeat with pastry cream and raspberries.
- Top Layer: Place the final puff pastry rectangle. Spread with the remaining whipped cream (without the pastry cream mixed in).
- Chill: Refrigerate for at least 1-2 hours to set. Dust with powdered sugar just before serving.
Tips
- Store-bought shortcut: Using store-bought puff pastry makes this classic dessert much more approachable!
- Homemade puff pastry: If you’re feeling adventurous, try making your own!
- Serve immediately: Millefeuilles are best enjoyed fresh when the pastry is still crisp.
Enjoy!
