Raspberry Coulis

  1. 200g raspberries (fresh or frozen)

  2. 1 tbsp icing sugar

Vanilla Bean Custard

  1. 900g store-bought double thick custard

  2. 3 tsp Vanilla Bean Paste

  3. 1 tbsp cornflour


  1. 1x375g sheet all butter puff pastry

  2. 900g store-bought double thick custard

  3. 1 tbsp cornflour

  4. 40g pistachio kernels, roughly chopped

  5. 125g fresh raspberries

  6. Icing sugar, to serve

Method - Raspberry Coulis

  1. 1

    Place the raspberries in a small pan with icing sugar and heat for a few minutes until the raspberries juice and begin to simmer.

  2. 2

    Transfer to a blender, or use a hand blender to blend until the raspberries are pureed. Set aside in the fridge to cool.

Method - Vanilla Bean Custard

  1. 1

    To thicken your custard, place your store-bought custard in a medium saucepan with the vanilla bean paste. In a separate bowl, combine cornflour with 1tbsp water, and mix until well-combined. Add to the custard, and simmer for a few minutes until thickened. The thicker the custard, the better it will hold its shape when piped.

  2. 2

    Set aside in the fridge, covering the top of the custard with glad wrap, and cool completely (at least for hours).

Method - Assembly

  1. 1

    Preheat oven to 200 degrees, fan-forced. Unroll your puff pastry and cut out three 12cm x 27cm rectangles. Place on baking trays lined with baking paper.

  2. 2

    Position cookies cutters on the corners of each tray, then top with another tray. If you don't have cookie cutters, add a second layer of baking paper on top of your pastry before topping with another tray.

  3. 3

    Bake for 8 minutes, then reduce the heat to 180 degrees, and cook for a further 8 minutes until the pastry is golden. Remove and leave to cool on a wire rack.

  4. 4

    Assemble the Mille Feuille just before serving. On a platter, place one layer of the pastry, Pipe on a layer of custard over the pastry, and top with raspberry coulis and pistachio. Top with another layer of pastry, and again pipe on custard, adding the coulis and pistachio. Top with the final layer of pastry, and pip the remaining custard on top. Drizzle on the remaining coulis, scatter of the remaining pistachios and top with fresh raspberries.

  5. 5

    Dust over sifted icing sugar and serve immediately.

All elements can be made up to 2 days in advance and assemble just prior to serving. Store the custard and coulis in the fridge and baked pastry layers in an airtight container on your bench.

If you would like to remove the seeds in your raspberry coulis, pass the mixture through a sieve and discard of the seeds, before placing in the fridge to cool.

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