Raspberry Mille Feuille

Layers of puff pastry, whipped cream, raspberries and icing on top

📝 Ingredients

• 3 sheets of Jus Roll Puff Pastry
• 500 g White fondant
• 250 g Pink fondant or coloured marzipan
• 50 ml Water
• 25 g Caster sugar
• 3 tbsp Lemon curd
• 600 ml Double cream
• 50 g Icing sugar
• 1 tsp Vanilla extract
• 5 punnets Fresh raspberries

👨‍🍳 Instructions

1. 1Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
2. 2Knead the white fondant until it is soft and pliable. Use icing sugar to dust the work surface
3. 3Roll out the fondant to a 12" x 9" rectangle
4. 4Roll out the pink fondant or marzipan to the same size and use a knife to cut 1cm wide strips
5. 5Lay the strips of pink fondant or marzipan over the white fondant. Then roll over the strips to infuse them with the white fondant
6. 6Cut out 6 squares of the stripy fondant, measuring 6" x 3". It doesn't matter if they are a little larger as you can trim them later
7. 7Roll the puff pastry out onto baking trays. Cover the pastry with another piece of baking paper, then a cooling rack or another baking tray over the top. This keeps the pastry from rising too much and keeps it even
8. 8Bake the pastry for 15 minutes. Then flip it upside down and bake it again, this time without anything on top, for 10 minutes. You may need to do this in batches
9. 9Let the pastry cool enough to handle, then cut it into 6 pieces measuring 6" x 3". You will end up with 18 pieces of pastry in total
10. 10Coat 12 pieces of the pastry with the lemon curd
11. 11Make a sugar syrup by boiling the caster sugar and water in a pan for 1 minute. Then take it off the heat and let it cool down Brush the syrup onto the other 6 pieces of pastry and stick the squares of stripy icing over them. Trim them if needed
12. 12Make the Chantilly cream by whipping up the double cream, icing sugar and vanilla extract
13. 13Pipe the cream onto the lemon curd covered pastry and alternate blobs of cream with fresh raspberries
14. 14Put the next layer of pastry on, do the same again with the cream and raspberries, and finally top them with the stripy iced pastry
15. 15Serve immediately and store leftovers in the fridge