Raspberry and Pastry Cream Mille-feuille

What does it include?

Ingredients

• 2 strips of puff pastry
• 250 ml whole milk
• 50g sugar
• 15 ml cornstarch
• 1 egg yolk
• 5 ml vanilla extract
• 200 g of mascarpone cream
• 200 g liquid whipping cream
• 150 g fresh raspberries
• Powdered sugar to decorate

How to prepare it step by step?

Preparation

1. Preheat the oven to 200°C. Spread the pâte feuilletée sheets on a tray lined with baking paper. Bake for 20 minutes until golden. Let cool completely.
2. For the crème pâtissière, heat the milk in a saucepan until it boils. Meanwhile, mix the sugar, cornstarch and egg yolk in a bowl. Add the vanilla.
3. Pour the hot milk over the egg mixture, mixing constantly. Return to the saucepan and cook over medium heat, stirring continuously until thickened. Let cool.
4. Whip the mascarpone cream and liquid cream until you obtain firm peaks. Gently fold in the cold crème pâtissière.
5. Place a sheet of pâte feuilletée on a platter. Spread a layer of the frangipane cream, place the raspberries and add the second sheet of pâte feuilletée. Repeat the process with the layers.
6. Decorate with icing sugar before serving.