Raspberry Mille Feuille

For weeks we were kept on the edge of our seats watching the Great British Bake off, worrying whether Frances would manage substance over style. Evidently as the new winner of 2013, she did, as Ruby moaned over another practically perfect bake. Sales of bake ware have soared across the country in the past few weeks as every avid watcher hopes to be the star baker of 2014, before succumbing to the reality that a soggy bottom is far easier to come by than they expected.

I am unquestionably guilty of my fair share soggy bottoms, but as Dame Berry would say herself, practice makes perfect. So practice I shall. In fact, now the winter is drawing in and my best source of heating in my inhospitably cold flat is my oven. Cooking up a host of bake off inspired treats becomes less a pleasure and more an absolute necessity. Now that I sadly have a void in my Tuesday night entertainment, I decided to turn my hand to Raspberry Mille Feuille. It’s a pastry of a thousand Layers, filled with raspberry crème patissiere and topped with fresh raspberries. This is far easier than you may think, particularly when you use ready made puff pastry – who really has half a day to make that? Enjoy!

Raspberry Mille Feuille Recipe:

Serves 6

300ml semi skimmed milk

½ tsp vanilla extract

2 egg yolks

20g caster sugar

20g plain flour

220g all-butter ready made puff pastry.

20g icing sugar

330g fresh raspberries.

Begin by making the crème patissiere – This can be made up to three days ahead if kept in the fridge:

1. Put 300ml (½pt) semi-skimmed milk in a pan with ½tsp vanilla extract and bring to a simmer, then remove from the heat.
2. Beat 2 egg yolks and 20g sugar in a bowl until creamy. Sieve in 20g plain flour and whisk.
3. Add warm milk slowly, mixing with a wooden spoon.
4. Bring entire mixture gently to the boil, stirring. Boil for a few minutes, or until you have a thick custard.
5. Transfer to a clean bowl and place a sheet of cling film over to avoid a skin forming. Cool at room temperature, then refrigerate.

For the Raspberry Mille Feuille:

1. Preheat the oven to 180c/ Gas 4. Put a baking sheet in the oven to heat up.
2. Unroll your pastry sheet and cut into three rectangles measuring 9cm wide and 22cm long.
3. Bake sheet on the preheated baking sheet until risen and lightly golden (approx 20 minutes), then take out and allow to cool for 10 minutes.
4. Meanwhile take your cooled crème patissiere and whisk to loosen it up. Add the 20g icing sugar and whisk again to incorporate.
5. Gently fold half of the raspberries into the mix being careful not to squish them or their colour will run.
6. To assemble, layer the pastry, crème patissiere and fresh leftover raspberries like a lasagne.
7. Refrigerate until ready to eat.

If serving as a special dessert, sieve a little icing sugar over the top and accompany with raspberry coulee.