Recipe Index

Ingredients

• 1lb plain four, plus extra for rolling
• pinch of salt
• 2½oz butter, chilled and cut into cubes
• 6¼oz butter, frozen
• icing sugar, for dusting
• 7oz raspberries
• 9oz jam sugar
• knob of butter
• 1oz caster sugar
• 9oz white ready-to-roll fondant icing
• 4½oz pink ready-to-roll fondant icing
• 20fl oz double cream
• 1¾oz icing sugar
• ½ tsp vanilla paste
• 48 raspberries

Method

1. Rub the chilled cubed butter into the plain flour and pinch of salt with your fingertips until the mixture resembles breadcrumbs, then gradually add 4 to 6 tablespoons of water to form the rough puff dough.
2. Roll the dough into a rectangle on a lightly floured surface, grate half of the frozen butter over its bottom two-thirds, fold the top third down and the bottom third up like a letter, turn the dough 90 degrees and roll it into a rectangle again, repeat with the remaining frozen butter and the same fold, then wrap the pastry and rest it in the fridge for 30 minutes.
3. Cook the first portion of raspberries with the jam sugar in a small deep pan over low heat until the sugar melts, boil the jam vigorously for 4 minutes until it reaches its setting point, take it off the heat and stir in the knob of butter, then transfer it to a large bowl to set.
4. Heat the oven to 425°F, line three large baking trays with baking parchment, divide the pastry into three equal pieces, roll each piece into a 12 by 9 inch rectangle about 1/5 inch thick, set them on the lined trays, chill them for 10 to 15 minutes and dust them heavily with icing sugar for dusting.
5. Cover each pastry sheet with parchment and a large baking sheet and bake them for 10 to 15 minutes until golden-brown and crisp, then set the sheets aside to cool.
6. Boil the caster sugar with a little water in a small pan for 1 minute for the sugar syrup and leave that syrup to cool.
7. Roll the white fondant into an 8 by 6 inch rectangle and the pink fondant into a 4 by 6 inch rectangle, cut the pink icing into ten strips each about ½ inch wide and 6 inches long, lay the strips evenly across the white icing with about ½ inch between them, and roll over them lightly to fix the stripes in place.
8. Cut six neat 4½ by 2 inch rectangles from the striped icing with all the stripes facing the same way and set the tops aside.
9. Cut six 4½ by 2 inch rectangles from each cooled pastry sheet, giving eighteen pastry rectangles in total.
10. Whisk the double cream with the measured icing sugar and vanilla paste to soft peaks for the Chantilly and spoon the cream into a disposable piping bag.
11. Set aside six pastry rectangles for the tops, spread a thin layer of raspberry jam over the other twelve, snip the end off the piping bag, and cover each jammed rectangle by piping a blob of cream in one corner, sitting a fresh raspberry beside it, and alternating cream and raspberries until the pastry is covered.
12. Stack the filled rectangles in pairs to make six double-layered pastries, brush the reserved pastry rectangles with sugar syrup, stick a striped fondant rectangle on each, place them on top of the raspberries and cream, brush them with more syrup to glaze, and chill the millefeuille until serving.

Prep: 2 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data