Raspberry Millefeuille with Rose Chantilly

⏱ 75 min · Serves 4

Shatteringly crisp caramelised puff pastry layered with billows of rose-scented chantilly and a jewel-box of fresh raspberries. It looks like a patisserie window piece, but the pastry does most of the work for you.

Per serving: 712 kcal · 7.5g protein · 57.0g carbs · 50.0g fat

Ingredients

• 320g all-butter puff pastry (1 ready-rolled sheet)
• 3 tbsp icing sugar, plus extra for dusting
• 300ml double cream, well chilled
• 2 tbsp caster sugar
• 1 tsp rosewater (start with 3/4 tsp and taste)
• 1/2 tsp vanilla bean paste
• 400g fresh raspberries
• 3 tbsp raspberry jam
• 1 tsp lemon juice
• Handful of small mint leaves or dried rose petals, to finish

Method

1. Heat the oven to 200C/180C fan. Unroll the puff pastry onto a baking-paper lined tray, prick all over with a fork, then cover with a second sheet of paper and a second flat tray to weigh it down.
2. Bake for 20 minutes, then remove the top tray and paper. Dust the pastry generously with the 3 tbsp icing sugar and return to the oven for 8-10 minutes until deep golden and glossy with caramel. Watch it closely in the last minutes.
3. Slide the pastry onto a rack and cool completely. Using a serrated knife and a sawing motion, trim the edges and cut into 12 equal rectangles (about 10 x 5cm).
4. Warm the raspberry jam with the lemon juice until loose, then push through a sieve. Crush 100g of the raspberries into it to make a quick coulis. Chill.
5. Whip the cream with the caster sugar, rosewater and vanilla to firm peaks — stop as soon as it holds its shape. Transfer to a piping bag with a 1cm plain or star nozzle.
6. Assemble: pipe a row of cream blobs onto 4 pastry rectangles, nestle raspberries between them, add a drizzle of coulis. Top with a second pastry layer and repeat.
7. Finish with the final pastry rectangles, dust with icing sugar, and crown with a few raspberries, mint leaves or rose petals. Serve within 30 minutes with the remaining coulis alongside.