If the thought of making mille-feuille scares you, look no further. This here is an easy alternative to this classic French dessert. C'est bon.
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Serves
4
Puff Pastry
Icing Sugar
Double Cream
Custard
Vanilla Essence
Raspberry
Elderflower Cordial
Serves
4
Puff Pastry
Icing Sugar
Double Cream
Custard
Vanilla Essence
Raspberry
Elderflower Cordial
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Step 1.
Take your puff pastry out of the fridge 25 mins before starting. Unroll the pastry sheet and cut into 12 equal pieces, prick with a fork, then transfer to a lined baking tray, making sure there is space in between each one. Dust with 4 tbsp of icing sugar, then top with another piece of baking paper. Weigh down with a baking tray and cook for 20 min. Until golden and crisp.
Step 2.
Whip the cream into stiff peaks, then fold through the custard and vanilla. Get the raspberries into a bowl with the elderflower cordial, sieve in the remaining icing sugar and mix.
Step 3.
Transfer the cream mixture into a piping bag and pipe onto 1 piece of the pastry, give it a little smoosh with a spoon to make a well, then fill with some of the raspberries. Repeat until you have 3 layers of pastry then dust with icing sugar.
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