Easy Raspberry Mille Feuille - Carême Pastry

Name: Easy Raspberry Mille Feuille - Carême Pastry
Ingredients: 375g pack Carême All Butter Puff Pastry, defrosted; 900g store-bought double thick custard; 1 tbsp cornflour; 40g pistachio kernels, roughly chopped; 125g fresh raspberries; Icing sugar, to serve; 200g raspberries (fresh or frozen); 1 tbsp icing sugar; 3 tsp Queen Vanilla Bean Paste; Place the raspberries in a small pan with icing sugar and heat for a few minutes until the raspberries juice and begin to simmer.; Transfer to a blender or use a hand blender to blend until the raspberries are pureed. Set aside in the fridge to cool.; Set aside in the fridge, covering the top of the custard with glad wrap, and cool completely (at least for hours).; Preheat oven to 200°C fan forced. Unroll your puff pastry and cut out three 12cm x 27cm rectangles. Place on baking trays lined with baking paper.; Bake for 8 minutes, then reduce the heat to 180°C fan forced and cook for a further 8 minutes until the pastry is golden. Remove and leave to cool on a wire rack.; Dust over sifted icing sugar and serve immediately.

www.caremepastry.com.au

This very simple but ultra-impressive showstopper Mille Feuille is the perfect centerpiece for your table. Layers of custard and buttery puff pastry drizzled with raspberry coulis, finished with...

View full recipe on www.caremepastry.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.caremepastry.com.au.

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Ingredients

375g pack Carême All Butter Puff Pastry, defrosted
900g store-bought double thick custard
1 tbsp cornflour
40g pistachio kernels, roughly chopped
125g fresh raspberries
Icing sugar, to serve
200g raspberries (fresh or frozen)
1 tbsp icing sugar
3 tsp Queen Vanilla Bean Paste
Place the raspberries in a small pan with icing sugar and heat for a few minutes until the raspberries juice and begin to simmer.
Transfer to a blender or use a hand blender to blend until the raspberries are pureed. Set aside in the fridge to cool.
Set aside in the fridge, covering the top of the custard with glad wrap, and cool completely (at least for hours).
Preheat oven to 200°C fan forced. Unroll your puff pastry and cut out three 12cm x 27cm rectangles. Place on baking trays lined with baking paper.
Bake for 8 minutes, then reduce the heat to 180°C fan forced and cook for a further 8 minutes until the pastry is golden. Remove and leave to cool on a wire rack.
Dust over sifted icing sugar and serve immediately.