Serves approximately 6
For the puff pastry assembly
- 375g ready rolled all butter puff pastry
- extra icing sugar for dusting
- 300g fresh raspberries
- 80g lemon curd (homemade or store-bought)
- 600ml whipping cream (cold)
- 25g icing sugar
- 1/2 tsp vanilla extract
- Pre-heat oven to 220°C.
- Divide the puff pastry roll into 3 equal pieces, then leave to chill in the fridge for 20 minutes.
- Place the puff pastry layers on to a lined baking tray and prick each layer with a fork.
- Dust each puff pastry layer liberally with icing sugar.
- Place a sheet of non-stick baking paper on top of the puff pastry layers and then weigh them down with another baking tray. This will help you to achieve the notorious crispy puff pastry layers known to millefeuille.
- Bake in the oven for 10 minutes until the pastry is golden brown.
- Leave the pastry to cool on a wire rack.
- Once cool dust each puff pastry layer with icing sugar again.
- To make the chantilly cream: combine the 600ml whipping cream, 25g icing sugar and 1/2 tsp vanilla extract in a cold bowl and whisk until soft peaks form and a piping consistency is achieved. To help the cream firm up, leave to chill for 10 minutes in the fridge.
- Once the pastry layers are cool; it is now time to begin assembling the millefeuille.
- Place your whipping cream into a piping bag fitted with a large round nozzle (I used a Wilton 1A tip).
- Take one of the puff pastry layers (piping a few dots of cream under the first layer to help secure your pastry).
- Pipe your whipping cream using the round nozzle, then drizzle with lemon curd and finally top with fresh raspberries. Repeat the process until you are finished with all your puff pastry layers.
- Eat immediately or chill until you are ready to serve.
- You can omit the raspberries and try this recipe with any berry your heart desires 🙂
- For a homemade lemon curd recipe check out my blog post here: https://bakewithdollies.com/2018/03/06/homemade-lemon-curd/