Homemade mille-feuille with custard, cream and raspberries
Culinary Spain → Fun, original and always delicious homemade recipes → Homemade poultry recipes that you will fall in love with → Chicken and cheese enchiladas
- 2 mins
This homemade mille-feuille with custard, cream and raspberries, is one of those cakes that you will always want to have in your life because it is, simply, a delicacy!
And believe it or not, it's not that complicated to make. Besides, I give an incredible touch to the pastry cream that looks great smooth and creamy like a muslin, almost like a muslin, do you dare to try it?
INGREDIENTS: ( 6/8 servings)
- 1 plate of puff pastry square or rectangular but not round
- 200 ml whipping cream (35%MG) or Creme Fraiche
- 200 gr of raspberries
- Powdered sugar
- For the pastry cream:
- 350 ml of milk
- 1 vanilla pod (if not, a few drops of Vanilla flavoring)
- 4 Egg yolks at room temperature
- 80 g Sugar
- 30 g Cornstarch
- 70 g Butter
RECIPE ELABORATION STEP BY STEP: (click here to see video-recipe)
- We start with the pastry cream, As I said before, I give it a touch so that it is not doughy, but will be super creamy, soft and delicious.
- Heat the milk with the seeds extracted from the vanilla pod and the pod itself in a large saucepan and add a teaspoon of sugar. Stir and turn off the heat when it is about to boil. Cover and let it infuse for 15-30 minutes.
- In a separate bowl, beat the rest of the sugar with the egg yolks using a hand whisk until the cream is pale and creamy and the sugar has dissolved.
- Add the cornstarch and beat more, gently at first, until it is well incorporated, so that there are no lumps.
- Then, with a fine strainer, strain the infused milk over it, little by little and stirring well. Be careful at this step! If the milk is still very cloudy or if you do not stir it quickly, the eggs may curdle.
- Now we take this mixture back to the saucepan and cook at low power, stirring constantly, until it thickens, boils and acquires the consistency of pastry cream. But remembering that when it is hot it is more liquid, that is to say, when it cools it will thicken more.
- Remove from the heat and, what will make it creamy and smooth, add the butter to the hot pastry cream, beating with the whisk until homogeneously blended.
- Cover with plastic wrap in contact with its surface, so that it does not form a crust and let it cool.
- Preheat the oven to 180º with air. Now the puff pastry, spread it on a worktop and roll it a little to prevent it from puffing up too much. We make with a knife two transverse cuts, so that the dough is divided into three rectangles, which will be the three sheets that form the cake.
- Prick with a fork, and place it on baking paper on a baking tray. It is necessary to place over the entire surface of the puff pastry, another baking paper that covers it and then a weight on top, so that we get a crispy base, but smooth and that the dough does not rise.
- Bake until the puff pastry is golden brown, about 20º min, but keep an eye on it as each oven is different.
- Meanwhile we whip the cream, with the help of a mixer. I like it without sugar, but you can add a couple of spoonfuls. You can also use a jar of Creme Freiche or crème fraîche, which is semi-thick and I like its slightly sour flavor in contrast to the sweetness of the rest of the cake.
- Remove the puff pastry, remove the weight and let it cool at room temperature.
- Place a sheet of baked puff pastry on a plate or nice dish, spread the pastry cream on top, you can also use a pastry bag and make shapes. Then place, without flattening, another sheet, spread the cream, and finally the remaining sheet.
- Sprinkle with powdered sugar, and then add the raspberries and another little bit of sugar. You can also use other types of fruit such as strawberries, currants, kiwi, blueberries, blueberries......
- If you are not going to eat it now, leave it in the refrigerator. If you are going to eat it the next day, it is better to keep it in a big taper so that it does not catch odors and so that the puff pastry does not remain soft, although it is advisable to eat it the same day of making it.
Well, let me know if this homemade mille-feuille with custard, cream and raspberries becomes one of your favorite sweets, just like me!
I remind you that you can receive my balanced and varied menus, a different one every week, and designed according to WHO recommendations, as well as the step-by-step recipes, which I publish every week on my instagram @cocinayviajes , where you will also find many other recipes, as well as step-by-step videos on how to make them and a lot of recommendations of trips, restaurants, products, etc.
I encourage you to follow me to learn to eat well or better !
With all my love,
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