As the garden slowly turns into a fall mode (apples, pears and plums ripen), it was about time to use up a few raspberries that remained. I saw a photo of a beautiful mille feuille on the Internet, so I got into it right away. Mille feuille is originally a French dessert, literally translated as “a thousand leaves”, a metaphor for the puff pastry that is an essential part of it. The puff pastry is divided into sheets which are stacked on top of each other. Then, there is filling and it all looks very nice. I opted for Raspberry Chocolate Mille Feuille. Fresh puff pastry, chocolate filling and fresh raspberries are just a great combination. You bake the puff pastry by weighting it down with another, equal-sized baking pan, but be careful not to burn it. I totally burned one puff pastry by making this mistake and it went straight to the trash. Furthermore, the filling, if it is sufficiently cooled, it is very firm, so it is also suitable as a cupcake filling. In addition, you can taste the rich taste of a dark chocolate, which is great. The sour raspberries match perfectly to the chocolate and all of this creates a great-looking tasty summer dessert. The dough softens overnight so cutting should not be a problem but use a sharp knife.
- 275 g puff pastry (1 packet)
- 500 g dark chocolate
- 200 g heavy cream
- 200 g heavy cream
- 100 g cream cheese
- Approximately 500 g raspberries
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Roll out puff pastry on a floured surface and transfer it on a baking pan covered with baking paper. Weight the pastry down with another baking pan of the same size in order the puff pastry doesn´t puff up.
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Bake at 180 degrees for about 20 minutes or until the pastry is golden brown. Be careful because it could easily be overbaked.
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Let it cool and cut it into three long sheets with the same size.
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Filling:
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Melt the chocolate with the heavy cream in water bath. Let it cool at room temperature.
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Whip the remaining heavy cream. Add cream cheese, whip again. Add cooled chocolate mixture, whip again.
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Put the filling in a piping bag. Apply a layer of filling on the first puff pastry sheet, then put raspberries on the filling and later, apply filling between raspberries and spread it evenly. Put second puff pastry sheet on the filling and slightly press it down. Repeat it with the second puff pastry sheet and weight it down with the third sheet. If you have some leftover filling, you can use it to decorate the top of the third puff pastry sheet.
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Let it get firm overnight and cut it the next day so the puff pastry softens.
- Recipe inspired by Rock Recipes
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