Raspberry & Cream Mille Feuille recipe by Ruhana Ebrahim

Name: Raspberry & Cream Mille Feuille recipe by Ruhana Ebrahim
Total time: 60 min
Ingredients: 2 punnets raspberries; 400g today puff pastry; 250ml orley whip; 1. Roll out pastry on floured surface.; 2. Cut into hearts.; 3. Place on a greased oven tray.; 4. Grease the bottom of another oven tray. Place the greased bottom of other tray over pastry.; 5. Place in preheated oven at 180degC, with something heavy on the top tray.; 6. Bake for few minutes until puff is golden.; 7. Allow to cool.; 8. Whip orley whip stiff with vanilla & icing sugar to taste.; 9. Pipe whipped cream onto one heart. Place a few raspberries onto cream. Sandwich with another heart.; 10. Dust the top with icing sugar. Decorate as desired with cream & berries.

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Raspberry & Cream Mille Feuille recipe by Ruhana Ebrahim posted on 12 Jun 2018 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Biscuits & Pastries recipes category

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Ingredients

2 punnets raspberries
400g today puff pastry
250ml orley whip
1. Roll out pastry on floured surface.
2. Cut into hearts.
3. Place on a greased oven tray.
4. Grease the bottom of another oven tray. Place the greased bottom of other tray over pastry.
5. Place in preheated oven at 180degC, with something heavy on the top tray.
6. Bake for few minutes until puff is golden.
7. Allow to cool.
8. Whip orley whip stiff with vanilla & icing sugar to taste.
9. Pipe whipped cream onto one heart. Place a few raspberries onto cream. Sandwich with another heart.
10. Dust the top with icing sugar. Decorate as desired with cream & berries.