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Biscuits, Sweets & Treats: Raspberry and vanilla mille-feuilles

By Bake Club


Preparation time 1 hour (plus cooling and chilling)

Cooking time about 45 minutes

Servings SERVES 4

Layers of flaky, melt-in-the-mouth puff pastry, creamy vanilla custard and fresh raspberries, these classic French pastries are the ultimate teatime treat. They take time and patience to prepare but, after just one bite, we know you’ll agree the effort was well worth it.

  • For the puff pastry layers
  • 1 sheet of ready-rolled all butter puff pastry
  • Icing sugar, for dusting
  • For the crème pâtissière and filling
  • 200ml (7fl oz) milk
  • ½ vanilla pod, split
  • 2 egg yolks
  • 40g (1½oz) caster sugar
  • 1tbsp cornflour
  • 25g (1oz) unsalted butter
  • 75ml (3fl oz) double cream
  • 450g (1lb) raspberries
  • Making the puff pastry layers


    7 steps

  • 1

    Making the puff pastry layers Preheat the oven to 240°C (fan 220°C)/475°F/gas 9. Lay the sheet of puff pastry on a board and dust it generously on both sides with icing sugar. Rub it all over with the palm of your hand so the pastry is coated with the sugar.

  • 2

    Making the puff pastry layers Line a baking sheet with baking parchment and lift the puff pastry onto it. Lay another sheet of parchment and a second baking sheet on top of the pastry to prevent the pastry rising unevenly when it bakes.  

  • 3

    Making the puff pastry layers Put the pastry in the oven, immediately lower the temperature to 190°C (fan 170°C)/375°F/gas 5 and bake for 25 minutes. Remove the baking sheet and baking parchment on top of the pastry and bake the pastry for a further 5 minutes so it turns golden. 

  • 4

    Making the puff pastry layers Remove the pastry from the oven and immediately preheat the grill to maximum. Raise the oven shelf so it is as close to the grill as possible.

  • 5

    Making the puff pastry layers Replace the parchment and baking sheet on top of the pastry, pressing the baking sheet down firmly to flatten the pastry again but taking care not to burn yourself. Remove the baking sheet and parchment and dust the top of the pastry with icing sugar.

  • 6

    Making the puff pastry layers When the grill is really hot, slide the pastry under it and grill until caramelised. As soon as the top of the pastry has caramelised or the edges begin to burn, remove it from under the grill and leave the pastry to cool before cutting it up.

  • Expert Tip

    When the pastry is under the grill, don’t take your eyes off it for one moment. The sugar can take less than 3 minutes to caramelise and after that it will burn very quickly.  

  • Making the crème pâtissière


    4 steps

  • 1

    Making the crème pâtissière Put the milk and vanilla pod in a pan and bring to the boil. Whisk the egg yolks and sugar together, add the cornflour and whisk again until evenly mixed in.
    How to make creme patissiere

  • 2

    Making the crème pâtissière Remove the vanilla pod from the hot milk and scrape out the seeds into it. Gradually whisk the hot milk into the egg mixture. Pour it back into the pan and stir constantly over a medium heat with a wooden spoon until the mixture thickens.

  • 3

    Making the crème pâtissière Take the pan off the heat and stir in the butter until it melts. Pour the crème pâtissière into a bowl and press cling film over the surface. Leave it to cool and then chill in the fridge.

  • 4

    Making the crème pâtissière When the crème pâtissière is well chilled, transfer it to a mixing bowl and beat it with a spatula to loosen it. Whip the cream until holding its shape and carefully fold it into the crème pâtissière. Spoon into a piping bag fitted with a plain nozzle.

  • Assembling the mille-feuilles


    4 steps

  • 1

    Assembling the mille-feuilles Cut the pastry into 12 rectangles each measuring 4 x 11cm (1½ x 4¼in), using a serrated knife.

  • 2

    Assembling the mille-feuilles Choose the flattest rectangles for the tops of the mille-feuilles and lay these on a board. Arrange the edges of three paper doilies on one of the rectangles in an attractive pattern. Pressing the doilies down lightly on the pastry, dust icing sugar generously over the top. Carefully lift the doilies away and repeat with the other three rectangles.

  • 3

    Assembling the mille-feuilles Place the remaining eight rectangles on the board and arrange five raspberries on each, spaced apart. Position the raspberries differently on four of the sheets so that when you layer up the mille-feuilles the raspberries and crème pâtissière will alternate. Pipe the crème pâtissière between the raspberries.

  • 4

    Assembling the mille-feuilles Lift four rectangles on top of the other four, alternating the raspberries and crème pâtissière. Top with the pastry rectangles dusted with icing sugar. Chill the mille-feuilles before serving.

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