Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, amy's raspberry mille feuille with berry compote .. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Amy's Raspberry Mille Feuille with Berry Compote . is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Amy's Raspberry Mille Feuille with Berry Compote . is something which I’ve loved my entire life. They’re fine and they look wonderful.
This is one of the best dessert recipe you can try at home. Mille feuille is a very delicate and elegant cake that can impress everyone who taste it. This dessert is layer upon layer of oaty pastry, rich chocolate ganache and sweet, acidic raspberry jam.
To begin with this recipe, we have to prepare a few components. You can have amy's raspberry mille feuille with berry compote . using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Amy's Raspberry Mille Feuille with Berry Compote .:
- Get 8 won ton wraps or
- Take 1 sheet puff pastry .
- Take 50 grams butter - melted
- Make ready 2 tbsp icing sugar
- Make ready 1/2 cup single pouring cream - whipped .
- Prepare 200 grams raspberries
- Prepare 100 grams blackberries
- Prepare 1 extra icing sugar for garnish dusting .
- Take 1 flake chocolate or chocolate for garnish dusting .
- Get 1 Berry Compote .
- Get 80 grams frozen raspberries
- Take 50 grams frozen blackberries .
- Prepare 1 juice of half medium lemon .
- Get 1 tbsp caster sugar - heaped .
I fill the layers with a delicious home-made raspberry pastry cream and a whipped cream filling! Mille-feuille is french for a 'thousand leaves' which refers to the thousands of layers in puff pastry. These caramelised mille feuilles are out of this world! I love them with raspberries, but they can also be made with strawberries or just a custard.
Instructions to make Amy's Raspberry Mille Feuille with Berry Compote .:
- preheat oven to 180°C / 360°F. Place baking paper onto baking tray . cut puff pastry sheet into thirds then cut the thirds in half then place won tons / pastry onto prepared baking tray and brush them with the melted butter and sprinkle with icing sugar and place in preheated oven for 5-7 minutes or until golden . remove from oven and let cool on baking trays .
- To make the Compote : place the raspberries , blackberries , lemon juice and caster sugar into a saucepan stir gently to combine then cook on low to medium heat until all sugar has dissolved and berries warmed through a little . remove from heat and strain some of the juice and set aside till needed .
- Building the stack : Place one won ton / pastry onto a serving plate then spread spoonful of the cream over top , now place raspberries and some of the blackberries decoratively over the cream and drizzle a little of the compote Juice over the berries . Now place second won ton / pastry ontop of berries and spread another spoonful of cream over top , then add raspberries and blackberries decoratively ontop of the cream and drizzle more of the compote Juice over top and a little around the plate and dust top of stack with icing sugar and finally sprinkle with flake chocolate / grated chocolate . serve and enjoy . :-) .
While in Paris, the mille feuille I served was made with caramelized puff pastry. This caramelizing part was what I considered the challenge of this recipe. I wanted to use raspberries in my mille feuille as they bring color and a refreshing fruity flavor that makes this dessert one of the best summer treats. Raspberry Buttercream Mille Feuille, before being trimmed and sliced. Traditionally they are filled with pastry cream.
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