These caramelised mille feuilles are out of this world! I love them with raspberries, but they can also be made with strawberries or just a custard.
- 2 sheets store-bought frozen puff pastry
- 50 g caster sugar
- 30 g icing sugar, plus extra for dusting
- 30 g finely chopped pistachios
- 2 tbsp Calvados (apple brandy)
- 300 ml whipped cream
- 400 g raspberries
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
Preheat oven to 200°C.
Line 2 large baking trays with baking paper, place 1 sheet of puff pastry on each. Dust pastry with caster sugar. Bake for 8 minutes, then place a heavy tray on top of pastry to prevent it rising too much. Bake for another 5 minutes.
Using a palette knife, carefully turn out pastry onto a second baking tray lined with baking paper. Dust with 10 g of the icing sugar. Bake for 6-8 minutes or until glazed. (If the edges brown too quickly, brush them with a little water.) Set aside to cool.
Meanwhile, mix the pistachios with the remaining icing sugar. Whisk the Calvados into the cream, then mix in the pistachios.
Cut pastry into thirds, then halves, using a serrated knife. Place 8 pieces of pastry on a dish, and spread each with some pistachio cream. Top 4 of the creamed pastry pieces with raspberries, then place the 4 remaining creamed pastry pieces on top. Layer with more raspberries, and top with the remaining pastry without cream. Dust with extra icing sugar. Serve.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley Design. In-video photography by Peter Warren.
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