Paul Hollywood's Raspberry Millefeuille recipe
The ultimate test of patisserie skills. Delicate flaky pastry layered with a silky crème diplomat and raspberry jam, topped off with a classic feathered fondant top.
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 thegreatbritishbakeoff.co.uk.
Cooking tools:
- Piping bag
- Rolling pin
- Fine-mesh sieve
- Mixing bowl
- Saucepan
- Whisk
- Wooden spoon
- Tray
- Baking sheet
- Oven
- Stove
- Refrigerator
- Plastic wrap
- Chef's knife
- Measuring spoon
Ingredients
- 225g plain four, plus extra for rolling
- ¼ tsp salt
- 45g unsalted butter, chilled and cut into cubes
- 90g grated, frozen butter
- 300ml whole milk
- 200ml double cream
- ½ tsp vanilla paste
- 5 medium egg yolks
- 40g cornflour
- 100g caster sugar
- 100g unsalted butter, softened
- 48 raspberries
- 150g white ready-to-roll fondant icing
- 50g red ready-to-roll fondant icing
- 50g orange ready-to-roll fondant icing
- Icing sugar, for dusting
- Sugar syrup, for glazing
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