Ingredients
The pastry cream:
- 1 cup milk
- 1 vanilla bean
- ¼ cup plus 1 tablespoon sugar
- 3 egg yolks
- 1 tablespoon rice flour
- 1 tablespoon cornstarch
- 1 teaspoon unsalted butter
- 1 cup heavy cream, softly whipped
- 1 pound puff pastry (see recipe)
- tk golden raspberries
- Nutritional Information
Nutritional analysis per serving (6 servings)
647 calories; 46 grams fat; 17 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 50 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 8 grams protein; 90 milligrams cholesterol; 222 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- To make the cream filling, scald the milk with the vanilla bean and one-quarter cup of the sugar.
- Beat the egg yolks with the remaining sugar until thick. Sprinkle in rice flour and cornstarch, and continue beating until well mixed.
- Remove the vanilla bean from the milk. Beat half the milk by droplets into the egg mixture. Return this to the remaining hot milk and bring to a boil, whisking very fast to prevent scorching. Remove from the heat and pour into a bowl to cool. Rub the top with butter to prevent a skin from forming. Cover with plastic wrap and cool completely.
- Immediately before using, fold in softly whipped cream with a wooden spoon.
- To make the mille et une feuilles, roll the puff pastry into a rectangle three-quarter-inch thick. Cut this into thirds. Roll each third into rectangles of equal size, one-sixteenth-inch thick. For easy handling, cut each rectangle into two smaller rectangles, each five-inches by nine inches.
- Spray baking sheets with water and place pastry rectangles on them. Chill for at least one-half hour.
- Preheat oven to 425 degrees. Remove pastry from refrigerator and prick evenly with the tine of a fork. Bake until evenly browned, or about 20 minutes. Cool pastry on racks.
- After adding the whipped cream to the filling, layer it with the strips, four high. Sprinkle with confectioners’ sugar. Decorate with golden raspberries.
- To serve, slice with a serrated knife into serving pieces.
1 hour 30 minutes
Dining and Cooking