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For the white chocolate cream
- Put the broken chocolate in a large bowl.
- Heat the cream in a pot over a low heat, whisking until it comes to the boil.
- Add the vanilla bean seeds, pour the cream over the chocolate and whisk until combined.
- Strain the mixture, then cover with cling film (the cling film should sit directly on the mix to stop it from forming a skin). Refrigerate for at least three hours.
- While you’re waiting for the cream mixture to chill, bake the puff pastry. Cut each puff pastry sheet in half lengthways, place each one out on a very shallow baking tray (ideally about 1cm deep), cover with greaseproof paper, and place another baking tray on top. This will stop the pastry from rising too much. You may need to bake the sheets one at a time depending on the number of trays you have. Bake the pastry at 180°C/ 160°C fan/gas mark 4 for 15 -20 minutes, or until golden.
- Cut the halved pastry sheets into six evenly sized pieces (you may need to get the ruler out).
- Set the pastry aside to cool and whip the cream mixture using an electric mixer, as you would with regular cream.
- To assemble each mille feuille, three pieces of puff pastry is needed. Add your cream to a piping bag and pipe large dots of the cream onto the first piece. Place raspberries between the dots. Place a second piece of puff pastry on top, and repeat. Place the third piece of puff pastry on top and dust with icing sugar.
Test Kitchen Tip: You can prepare the white chocolate cream up to two days in advance. Keep it in the fridge and whip before use.
Per serving 662kcals, 51.6g fat (25.2g saturated), 45.2g carbs (20.2g sugars), 6.9g protein, 2.8g fibre, 0.17g sodium
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17 days ago
Love this recipe! Will be making the white chocolate cream to go with everything!!!