Raspberry Mille Feuille

Ingredients

• 3 sheetspuff pastry
• 500 gwhite fondant
• 250 gpink fondant or coloured marzipan
• 50 mlwater
• 25 gcaster sugar
• 45 ml (3 tbsp)lemon curd
• 600 mldouble cream
• 50 gicing sugar
• 5 ml (1 tsp)vanilla extract
• 5 punnetsfresh raspberries

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C fan / 200°C / 400°F / Gas Mark 6.

2. 2

   Soften the fondant

   Knead the white fondant until pliable, dusting the work surface with icing sugar.

3. 3

   Roll the fondant

   Roll the white fondant into a 30.5 × 23 cm (12 × 9 in) rectangle.

4. 4

   Cut pink strips

   Roll the pink fondant or marzipan to the same size, then cut it into 1 cm-wide strips.

5. 5

   Make the stripes

   Lay the pink strips over the white fondant and roll over them to press them into the surface.

6. 6

   Cut icing squares

   Cut six 15 × 7.5 cm (6 × 3 in) rectangles from the striped fondant. They can be slightly larger, as you can trim them later.

7. 7

   Prepare the pastry

   Lay the puff pastry on baking trays. Cover it with baking paper and place a cooling rack or another baking tray on top to limit rising and keep it even.

8. 8

   Bake the pastry

   Bake for 15 minutes, then turn the pastry over and bake for another 10 minutes without a weight on top. Work in batches if needed.

9. 9

   Cut pastry pieces

   Let the pastry cool until it is manageable, then cut it into eighteen 15 × 7.5 cm (6 × 3 in) pieces.

10. 10

    Spread lemon curd

    Coat twelve pieces of pastry with lemon curd.

11. 11

    Make sugar syrup

    Boil the caster sugar and water in a pan for 1 minute, then remove from the heat and leave to cool. Brush the syrup over the remaining six pastry pieces, place a striped fondant square on each, and trim if needed.

12. 12

    Whip the cream

    Whip the double cream with the icing sugar and vanilla extract to make Chantilly cream.

13. 13

    Add cream and berries

    Pipe cream onto the lemon-curd-covered pastry, alternating the cream with fresh raspberries.

14. 14

    Stack the layers

    Add the next pastry layer and repeat with cream and raspberries. Finish with the striped iced pastry pieces.

15. 15

    Serve the dessert

    Serve immediately and keep any leftovers in the fridge.

What is raspberry mille-feuille?

Mille-feuille is a French pastry dessert built from crisp layers, traditionally paired with a creamy filling and a decorated top. This version layers puff pastry with lemon curd, Chantilly cream and fresh raspberries.

The striped fondant gives the tops a colourful finish, while the tart fruit and curd balance the rich cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1600 calories, 15g protein, 185g carbs, 88g fat.

The puff pastry and fondant provide most of the carbohydrates, while the pastry, fondant and double cream contribute much of the fat. Cream also supplies some protein, and the raspberries add carbohydrates and fibre. Balance a slice with extra fresh fruit, or serve it after a lighter main meal.

Make the pastry crisp

Weighted baking: covering the pastry with baking paper and a rack or second tray helps keep it flatter as it bakes. Turn it over for the second bake and remove the weight so the pastry can finish crisping.

Batch baking: leave space for the trays to fit comfortably in the oven, and bake in batches if necessary.

Work carefully with the fondant

White base: knead the fondant until soft enough to roll without cracking, and dust the surface with icing sugar to prevent sticking.

Pink stripes: cut the strips evenly, lay them over the white fondant and roll gently so they adhere. The syrup helps the finished fondant pieces stick to the pastry.

Assemble just before serving

Cool pastry: let the baked pieces cool before spreading on lemon curd or piping on cream. Warm pastry can soften the filling.

Layering: alternate cream with raspberries on the first two layers, then place the fondant-topped pastry on last. Assemble close to serving time to preserve the crisp texture.

Check the cream and fruit

Chantilly cream: whip the cream, icing sugar and vanilla until it holds its shape for piping, stopping before it becomes grainy.

Raspberries: use fresh, dry berries so they sit neatly between the cream and do not add extra moisture to the pastry.

Serve with simple accompaniments

The pastry is rich and sweet, so serve it on its own or with a small bowl of extra fresh raspberries. A cup of tea or coffee also makes a straightforward pairing.

Recipe notes & tips

• Keep the puff pastry cold until you are ready to bake it.
• Use baking paper between the pastry and the rack or tray placed on top.
• Let the sugar syrup cool before brushing it onto the pastry.
• Pipe the cream in even portions to make the layers easier to stack.
• Trim the fondant tops after placing them on the pastry for tidy edges.

Variations

• Use marzipan: choose coloured marzipan instead of pink fondant for the striped top.
• Change the berries: replace some raspberries with fresh strawberries or blueberries.
• Add citrus: mix finely grated lemon zest into the whipped cream.
• Adjust the stripes: use a different colour of fondant for another finish.
• Make smaller pastries: cut the pastry into smaller rectangles and assemble individual portions.

Common mistakes to avoid

• Skipping the pastry weight: the layers can puff unevenly; cover them with baking paper and a rack or tray.
• Using warm pastry: it can soften the filling; cool the pieces before assembling.
• Overwhipping the cream: it can turn grainy; stop once it holds its shape for piping.
• Brushing on warm syrup: it can make the pastry soggy; let the syrup cool first.
• Assembling too early: the pastry can lose its crispness; fill and stack close to serving.

How to store

Keep leftovers covered in the fridge and eat within 1 day for the best texture. The pastry will soften as it stands, so serve chilled rather than reheating.

Frequently asked questions