Raspberry Millefeuille
Ingredients: puff pastry, icing sugar, fresh vanilla, cream, orange zest · 30 min cook time · 540kcal · $15.00
Ingredients
1sheet puff pastry, 2tbsp icing sugar, 1pod fresh vanilla, 300ml cream, 1orange orange zest, 1splash orange liqueur, 200g raspberries
Instructions
1. Lay the puff pastry on a non-stick baking tray and dust the top with icing sugar.
2. Bake in a hot oven at 220 degrees for the first 6-7 minutes, then 10 minutes at 190 degrees.
3. Scrape fresh vanilla seeds into a bowl of cream, add orange zest and orange liqueur, and whip until thick.
4. Transfer the whipped cream mixture into a piping bag and chill in the fridge.
5. Cut the baked puff pastry into layers and pipe the vanilla orange cream, then top with fresh raspberries and assemble the millefeuille layers.
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