Raspberry Millefeuille, a dessert rich in flavor with a cream enriched with chocolate chips so delicious and delightful.
I used Matilde Vincenzi’s ready-made puff pastry, crispy and crunchy, and the filling is with cream and mascarpone, a real treat…
I added the raspberries that somewhat balance the sweet taste, but clearly you can use other fruits, perhaps ensuring not to choose a variety that might release water and soak the puff pastry that I barely brushed with slightly diluted and heated lemon jam with a couple of tablespoons of water before filling.
It seems like a tasty and balanced dessert, but I’ll leave you the pleasure of experimenting and look forward to your comments… Thank you!
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RASPBERRY MILLEFEUILLE
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 8/9 servings
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients RASPBERRY MILLEFEUILLE RECIPE
- 12 oz RASPBERRIES
- 1 1/4 cups Heavy Cream
- 14 oz Mascarpone
- 1/2 cup chocolate chips
- 4 tbsp Powdered Sugar (+ for decoration)
- 4 tbsp Lemon Jam (or lemon curd)
- 3 ready-made pastry sheets (Matilde Vicenzi)
- leaves mint (for decoration)
Tools RASPBERRY MILLEFEUILLE RECIPE
#ADV
- Paper Towels
- Mixing Bowl
- Spatula
- Sugar Sifter
Preparation RASPBERRY MILLEFEUILLE RECIPE
Quickly wash the raspberries by placing them on a sheet of paper towel and gently patting them dry.
For the delicious filling cream, soften the mascarpone by stirring it with a spoon, then add the freshly whipped cream in gentle motions. Add the powdered sugar and the chocolate chips.
In a small saucepan, combine the lemon jam or curd with 1/2 tablespoons of water, and heat over low heat to soften the mixture. Now take the first ready-made puff pastry sheet and brush it with the lemon jam.
Now position the raspberries alternating with dollops of filling applied with a piping bag. Place the second layer of puff pastry and proceed in the same manner.
Brush the puff pastry again and finish the dessert with raspberries arranged evenly. Sprinkle with powdered sugar and serve immediately. Enjoy your raspberry millefeuille!
Annalisa
Advice and Notes
The berries are very delicate and should be washed only at the time of use. If you want to be very precise, you can also quickly dip them in a mixture of water and vinegar (3 parts water, 1 part vinegar), then rinse thoroughly and dry with kitchen paper towels to prevent any remaining moisture from macerating the berries. You can make this cream lighter by using a mix of Greek yogurt and ricotta…
ALSO SEE MILLEFOGLIE WITH PINEAPPLE AND ALMONDS
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