Raspberry Mille Feuille Recipe
pine nut, garden herbs, tokaj | nut
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Ingredients
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Puff Pastry
Raspberry Filling
Herb Cream
Garnish
Method
Prepare Puff Pastry
- 1
Bake the Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets and cut them into rectangles. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden brown. Allow to cool.
Prepare Raspberry Filling
- 2
Cook the Filling
In a saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Cook until the mixture thickens and the raspberries break down, about 5 minutes. Remove from heat and let cool.
Make Herb Cream
- 3
Whip the Cream
In a mixing bowl, whip the heavy cream, powdered sugar, mixed herbs, and vanilla extract until soft peaks form. Set aside.
Assemble the Mille Feuille
- 4
Layer the Components
On a serving plate, place one layer of puff pastry, followed by a layer of raspberry filling, then a layer of herb cream. Repeat the layers, finishing with a puff pastry layer on top.
Garnish
- 5
Add Finishing Touches
Sprinkle the top layer with pine nuts and drizzle with Tokaji wine. Serve immediately.
