Sadly, le mois du millefeuille (Millefeuille month) has come to an end. I was truly honoured to be the ambassador of this indulgent, delicious month. Promoting a dessert that I so very much love was a pure joy and it was great discovering the 3 unique featured flavours. Each of them as delicious as the next – although I must admit, I had a slight preference for the Tarte Tatin variation.
Today, it’s my turn to share with you my revisited millefeuille. I wanted to create millefeuille that was simple and relatively quick to make, but also delicious and of course, beautiful. I liked the idea of changing both the form as well as the flavour, and the result is these Raspberry Rose Millefeuille Tartelettes. The base is crispy caramelised puff pastry, filled with raspberry jam and crème patissiere, then it’s topped with a rose Chantilly. It’s utterly delicious and so easy to make!
Enough puff pastry for 6 tartelettes (roughly 500g)
2tbsp of icing sugar
Good quality raspberry jam
Freeze dried raspberries (optional)
Edible gold leaf (optional)
250ml of milk
½ tsp of vanilla beans
3 egg yolks
40g of sugar
25g of cornflour
200g of whipping cream
30g of icing sugar
3 tsp of rosewater
Pink food colouring
Roll out the puff pastry and line the tart tins with it (mine were 10cm in diameter).
Preheat the oven to 190°C. Place a sheet of baking paper inside each of the tart shells and fill them with rice or something heavy (this is called blind baking). Blind bake the tarts for 40 minutes then remove the rice and paper. Sprinkle the 2tbsp of icing sugar onto the tarts and bake at 220°C for 5 minutes (pay careful attention that they don’t burn). Remove from the oven and allow to cool.
Make the pastry cream by heating the cream and vanilla in a small saucepan over medium/high heat.
In a bowl whisk together the egg yolks, sugar and cornflour. Pour the hot milk onto the egg yolks and quickly whisk. Pour the mixture back into the saucepan and continue to whisk and heat until the mixture is thick and starts to bubble. Pour into a bowl and cool to room temperature.
Fill the tarts with 2tbsp of raspberry jam and fill to the top with the pastry cream.
Whip the cream until it starts to thicken slightly, then add the icing sugar, rose water and colouring. Continue to whip until thick. Pour the cream into a piping bag fitted with a smooth large tip and pipe lines of cream over the top of the tarts.
Finally decorate with freeze dried raspberries and gold leaf.