Raspberry Mille Feuille – Matt Adlard
Raspberry Mille Feuille
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 mattadlard.com.
Ingredients
- 1 batch 'Classic' puff pastry
- 250 g Whole Milk
- 1/2 fresh vanilla pod or 1 tsp vanilla bean paste
- 35 g Caster Sugar
- 60 g Egg Yolks
- 20 g Cornstarch
- Pinch of Sea Salt
- 20 g Unsalted Butter, cold
- Equal parts crème pâtissière + double cream / heavy cream
- 5 g Powdered Gelatin
- 30 g Cold Water
- 105 g Raspberry Puree
- 105 g Frozen Raspberries
- 5 g Pectin NH
- 30 g Caster Sugar
- Hand blender
- Stand mixer
- Puff pastry baking tray (optional)
- Perforated Silicon mat
- Piping bags
- Round tip piping nozzle
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