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.
baked
cake
dessert
vegetarian
Ingredients
Servings
4

Ingredients

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

Per serving

Calculated for 4 servings

Calories
337 kcal
Protein
4.5 g
Fat
23.3 g
Carbohydrates
27.6 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

First, we need to cook the puff pastry without

  1. Grease with butter the external base of a flat baking tray with low rims.
  2. Place a sheet of baking paper over the butter and gently press with your hand to fix it well and prevent it from moving.
  3. Preheat the oven to 170 ºC.
  4. 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.
  5. 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.
  6. Place another flat tray on top of the dough to add weight and prevent it from puffing up too much during baking.
  7. Reduce the oven temperature to 165 ºC and bake for approximately 40 minutes, until the puff pastry becomes firm and lightly browned.
  8. Remove it from the oven and allow it to cool completely before handling.
  9. 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

  1. Preheat the oven to 240 ºC for about 10-15 minutes to ensure even heat distribution inside.
  2. 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.
  3. 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.
  4. Remove the rectangles from the oven when you see that the sugar has melted and formed a shiny caramelized layer.
  5. 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

  1. Let the butter soften at room temperature until it is easy to work with, approximately 30 minutes.
  2. Slice the vanilla pod in half lengthwise. With a knife, carefully scrape the interior pulp, ensuring all the pulp is removed.
  3. Heat the milk in a saucepan over medium heat. Add the vanilla pulp and pod, and bring to a boil, stirring occasionally.
  4. When the milk begins to boil, remove the saucepan from the heat, cover it, and let it sit for 15 minutes to infuse.
  5. In a large bowl, beat the egg yolks with the sugar until the mixture has a whitish color and a frothy texture.
  6. Add the cornstarch to the yolks and sugar, and mix well. Set this mixture aside.
  7. 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.
  8. Slowly incorporate one-third of the hot milk into the bowl with the yolks, pouring it in slowly, and stir vigorously.
  9. 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.
  10. When the cream starts to boil, remove it immediately from the heat and let it cool for 10 minutes.
  11. After 10 minutes, but while it is still warm, add half of the butter and stir well until completely incorporated.
  12. 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.
  13. 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

  1. 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.
  2. Transfer the cream to a large bowl and, using an electric mixer, beat it at medium speed until achieving a smooth and homogeneous texture.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. Distribute a row of raspberries or sliced strawberries evenly around the cream, ensuring a good presentation.
  4. Cover with a second puff pastry rectangle, pressing slightly to adhere well to the cream and fruit.
  5. Repeat the process by placing cream on the second rectangle, again leaving a one-centimeter margin at the edges.
  6. Layer another row of raspberries or strawberries around the cream to match the alignment of the previous layer.
  7. Cover with the third puff pastry rectangle, ensuring consistent alignment and a flat surface.
  8. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. Measure 1 liter of cold milk and 270 grams of the mix. Add them to a large bowl.
  2. Take 500 ml of cold milk and 135 grams of the mix. Incorporate these ingredients into another bowl.
  3. 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.
Original recipe
View or download the original PDF document.
Download PDF
    Millefeuilles of Raspberries or Strawberries (caramelized puff pastry) | The Catalan Table