Scarlett WMillefeuille à la Framboise
December 5th 2007 07:15
Millefeuille à la Framboise
About Millefeuille à la Framboise (Raspberry Millefeuille with Mint Whipped Cream)
Millefeuille, the French term, the direct translation of the French expression is “ a thousand leaves’. Not the most attractive of names, you might think. That is until you start to imagine layer upon layer of flaky puff pastry layered with soft fruit and whipped cream. Surely one of the most sensuous desserts you can have on any menu, this one is too good to share!
About Millefeuille
The Mille-feuille (French ‘thousand sheet’), Napoleon (esp. U.S.), vanilla slice, cream slice or custard slice (esp. U.K. and Commonwealth) is a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with royal icing or fondant in alternating white and brown (chocolate) strips, and combed. The name is also spelled as “millefeuille” and “mille feuille”. And is French for “a thousand sheets”.
There are also savory mille-feuilles, with cheese and spinach or other fillings.
In Italy, where pastry is thought to have originated in Naples, it is called mille foglie, and contains similar fillings. A savory Italian version consists of puff pastry filled with spinach, cheese, or pesto among other things.
In Australia, popular icings include vanilla, chocolate, strawberry, raspberry, and passion fruit. In New Zealand, it is usually called a custard square.
A variation popular in England is the Bavarian Slice which has a layer of raspberry or strawberry jam and rippled icing, although there is no evidence that this is a traditional Bavarian dish.
INGREDIENTS
Serves 3
1 sheet frozen puff pastry
1 tablespoon all purpose flour
1 cup heavy cream
¼ cup sugar
1 tablespoon chopped fresh mint
1 cup fresh raspberries
1 tablespoon powdered sugar
1. Preheat the oven to 100º C.
2. Sprinkle the flour over a large metal sheet pan.
3. Lay the sheet of puff pastry on the pan and bake for 7 – 8 minutes until light brown colour.
4. Remove from the oven and allow to cool.
5. Using a metal ring of approximately 8-cm diameter and cut 3 rings of the pastry.
6. Whip the cream and sugar together until stiff.
7. Add the mint and fold together.
8. To assemble, add 2 spoonfuls of the whipped cream on 2 of the pastry rings.
9. Neatly assemble 1 layer of raspberries on each layer.
10. Place the rings on top of one another and add the third puff pastry ring to the top.
11. Sprinkle with powdered sugar to garnish.
**From “Behind the Apron – The recipes of Lan Kwai Fong, Hong Kong” and “Wikipedia, the free encyclopedia”**
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