That of millefeuille with custard and raspberries it’s a recipe easy And rapid to make: a delicious single-portion dessert that does not require particular familiarity in the kitchen. In less than an hour, in fact, you will have a dessert perfect for any occasion.
Ingrediants
- 4 ready-made rectangular bases of puff pastry for millefeuille
- 500 ml of whole milk
- the zest of 1 organic lemon
- 4 yolks
- 120 g of granulated sugar
- 80 g of flour 00
FOR THE MILLEFOGLIE AND FOR THE FILLING:
- powdered sugar
- 125 g of raspberries
- 30 g of granulated sugar
- 1 tablespoon of lemon juice
- a few fresh raspberries to serve
FOR THE RASPBERRY COULIS:
FURTHERMORE:
Beautiful to look at and greedy: here it is millefeuille with custard and raspberries, a sweet easy And rapid to be made that lends itself to being a perfect dessert for any occasion.
Inspired by the classic millefeuille cake, this version in key single portion it is very simple to make: the sheets, in fact, are the ready-made ones that are commonly found in the supermarket, immediately to be filled as you like. For example, we also present it with ricotta and pears. Here the custard is accompanied by a raspberry culis, which balances its sweetness with a touch of acidity.
A dessert that you can also make by preparing the puff pastry yourself: a quick method is to use the ready-made rectangular puff pastry as in the case of our millefeuille with chocolate and blackberries or to make the base with quick puff pastry: the times will lengthen a bit’.
If you love sweets but have even less time or are looking for last-minute ideas here are 10 ideas for sweets and desserts that can be prepared in 30 minutes and for the fans of custard there are these 20 recipes of wow-effect sweets.
OTHER DELICIOUS RECIPES: Millefeuille of cat’s tongues and diplomatic cream, caramelized millefeuille with berries
How to prepare: Millefeuille with custard and raspberries
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Millefeuille with custard and raspberries
Just a few steps are enough to prepare this pastry cream and raspberry millefeuille. First, prepare the cream: work the egg yolks with the sugar in a saucepan, using a wooden spoon. Gradually add the flour, without stopping stirring until the mixture is blended.
Pour in the boiling milk in which you have added a little vanilla or a little grated lemon peel a little at a time, always stirring. Place on the stove, continue stirring, simmer for 3-4 minutes. Do not exceed 82 ° in temperature. The correct temperature is 84-85 ° C, but it is advisable not to exceed 82 °, because the cream will continue to cook even once it has been removed from the heat; therefore remove it from the fire when you reach 82 °. In this way you will get a smooth custard without unpleasant hints of cooked egg. Pour it into a bowl, cover with cling film and let it cool completely.
Dedicate yourself to the culis. Quickly wash and dry the raspberries and transfer them to a non-stick saucepan with the sugar and lemon juice. Stir and cook for a few minutes, until the fruit is soft. Blend it with an immersion blender inside a container with high sides. Then filter the mixture obtained through a tightly meshed sieve, in order to remove any impurities and seeds. Let it cool down.
Cut the sheets to obtain 3 single-portion rectangles for each piece, for a total of 12 sheets. Place a base on a plate and form tufts of custard that you have transferred into a pastry bag with a 13 mm smooth nozzle. Add some raspberries and a little coulis, then cover with a second pastry and repeat with cream, coulis and pastry. Proceed in this way until all the ingredients are used up in order to obtain a total of 4 single-portion millefeuille. Sprinkle with powdered sugar and serve with the remaining coulis.
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