Catalan Kitchen LogoThe Catalan Table
Millefeuilles of Raspberries or Strawberries (caramelized puff pastry)
Crisp layers of caramelized puff pastry with a fresh raspberry or strawberry filling, offering a sweet and light contrast with a delicate and succulent texture.
raspberry
oven
dessert
sweet
cake
Ingredients
Servings:
4

Ingredients

  • 1 puff pastry dough (like a Buitoni rectangular)
Nutritional Information

Per Serving (Approx.)

Calories
39 kcal
Protein
3 g
Fat
3 g
Carbohydrates
0 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

First, we need to cook the puff pastry without

  • Grease with butter the external base of a flat baking tray with low rims.
  • Place a sheet of baking paper over the butter and gently press with your hand to fix it well and prevent it from moving.
  • Preheat the oven to 170 ºC.
  • Flour the work surface and roll out the puff pastry dough until you obtain a sheet no more than 2 millimeters thick and the same size as the baking tray.
  • Place the sheet of puff pastry on a baking paper on the external base of the flat tray and cover it with another sheet of baking paper.
  • Place another flat tray on top of the dough to add weight and prevent it from puffing up too much during baking.
  • Reduce the oven temperature to 165 ºC and bake for approximately 30 minutes until the puff pastry acquires a uniform and slightly golden color.
  • In Sants: the baking time was 40 minutes to ensure it becomes slightly toasted and firm.
  • In Premià: bake for 30 minutes.
  • Remove it from the oven and allow it to cool completely before handling.
  • Once the puff pastry is completely cooled, cut it into three equal rectangles using a serrated knife. Make the cut gently, allowing the serrated edge to do the work without applying pressure, until fully sliced.

To caramelize the puff pastry

  • Preheat the oven to 240 ºC for about 10-15 minutes to ensure even heat distribution inside.
  • Dust a thin and even layer of powdered sugar over the three puff pastry rectangles using a sifter, ensuring they are completely covered once they have cooled.
  • Place the rectangles back in the oven and bake for approximately 2 to 3 minutes, constantly monitoring as the caramelization process is very quick and the sugar can easily burn.
  • Remove the rectangles from the oven when you see that the sugar has melted and formed a shiny caramelized layer.
  • Allow the rectangles to cool completely at room temperature, and once cooled, set them aside for assembly or future consumption.

To make the vanilla mousseline

  • Let the butter soften at room temperature until it is easy to work with, approximately 30 minutes.
  • Slice the vanilla pod in half lengthwise. With a knife, carefully scrape the interior pulp, ensuring all the pulp is removed.
  • Heat the milk in a saucepan over medium heat. Add the vanilla pulp and pod, and bring to a boil, stirring occasionally.
  • When the milk begins to boil, remove the saucepan from the heat, cover it, and let it sit for 15 minutes to infuse.
  • In a large bowl, beat the egg yolks with the sugar until the mixture has a whitish color and a frothy texture.
  • Add the cornstarch to the yolks and sugar, and mix well. Set this mixture aside.
  • Remove the vanilla bean from the pot of milk and return the pot to the heat until it comes to a boil again, without the bean.
  • Slowly incorporate one-third of the hot milk into the bowl with the yolks, pouring it in slowly, and stir vigorously.
  • Add the yolk mixture to the pot with the remaining milk. Return to low heat and stir constantly with a whisk until the cream thickens. Scrape the sides of the pot with a spatula to ensure even cooking.
  • When the cream starts to boil, remove it immediately from the heat and let it cool for 10 minutes.
  • After 10 minutes, but while it is still warm, add half of the butter and stir well until completely incorporated.
  • Transfer the cream to a wide tray to speed up the cooling process. Cover it with cling film directly over the cream to prevent a thick layer from forming. Set it aside.
  • While the cream is cooling, clean the raspberries or strawberries with cold water and drain them well. Place them on a kitchen towel to remove excess moisture.

Final Steps for the Mousseline Cream

  • The cream we set aside should be at room temperature; if it is still warm, place it in the refrigerator for 10 minutes to cool it completely.
  • Transfer the cream to a large bowl and, using an electric mixer, beat it at medium speed until achieving a smooth and homogeneous texture.
  • Add the other half of the softened butter to the cream and mix at low speed until the butter is completely incorporated and the mixture is smooth and uniform.
  • Fill a piping bag fitted with a plain nozzle, ensuring there are no air bubbles in the cream before sealing it.

Assemble the Mille-feuille

  • Wait until the last possible moment to assemble the mille-feuille to prevent the puff pastry from becoming too soggy with the cream; this step is crucial to maintain the crisp texture.
  • Pipe cream onto one of the puff pastry rectangles using the piping bag, ensuring to leave a margin without cream at the edges, approximately one centimeter.
  • Distribute a row of raspberries or sliced strawberries evenly around the cream, ensuring a good presentation.
  • Cover with a second puff pastry rectangle, pressing slightly to adhere well to the cream and fruit.
  • Repeat the process by placing cream on the second rectangle, again leaving a one-centimeter margin at the edges.
  • Layer another row of raspberries or strawberries around the cream to match the alignment of the previous layer.
  • Cover with the third puff pastry rectangle, ensuring consistent alignment and a flat surface.
  • Apply a layer of cream to the center of the top rectangle, leaving the edges free, and place a few whole raspberries or strawberries in the middle for decoration.

Easy Alternative with Pastry Cream for Filling

  • In a saucepan over medium heat, warm 500 ml of milk along with the peel of one lemon and a cinnamon stick for about 10 minutes, without bringing it to a boil, to allow it to infuse well. Stir occasionally.
  • Separately, in a bowl, mix 4 egg yolks with 125 g of sugar and 40 g of cornstarch until you achieve a smooth and lump-free mixture.
  • Strain the hot milk to remove the lemon peels and cinnamon stick. Gradually add it to the egg mixture, beating constantly to prevent the eggs from curdling.
  • Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula or whisk until it thickens, approximately 5-7 minutes. The cream should coat the back of a spoon.
  • Once the pastry cream has the desired consistency, remove it from the heat and cover it with plastic wrap touching the surface to prevent a crust from forming. Allow to cool completely before using it as a filling.

For a Pastry Cream

  • Measure 1 liter of cold milk and 270 grams of the mix. Add them to a large bowl.
  • Take 500 ml of cold milk and 135 grams of the mix. Incorporate these ingredients into another bowl.
  • Mix the cold ingredients in each bowl using electric beaters. Stir for 2 to 3 minutes on medium speed until the cream has a uniform consistency. If a thicker cream is preferred, continue beating with the electric beaters for a few additional minutes until the desired texture is achieved.
Recommendations & Tricks
  • When cutting puff pastry, prick it with a fork to prevent it from puffing up too much while baking in the oven.
  • To enhance the flavor of raspberries or strawberries, you can marinate them with a bit of sugar and a few drops of lemon juice before assembling the mille-feuille.
  • To preserve the crisp texture of the puff pastry, assemble the mille-feuille just before serving it, adding a thin layer of cream or whipped cream, and then the fruits.