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Raspberry Millefeuille

Ingredients for the inverted puff pastry:

For "la detempre":

  • cake/pastry flour (300gr)
  • water (150 gr)
  • salt (5 gr)

For "le beurre manie":

  • cold butter diced (300 gr)
  • cake/pastry flour (100gr)

Ingredients for the creme patissiere

  • 3 egg yolk


Inverted puff pastry is exactly like it sounds: Instead of the butter inside the dough, it is the dough ( = la detrempe) which is actually sealed within an envelop made of butter and flour ( = beurre manie). Like puff pastry, it is then folded several times until enough layers have been created. It is crucial to leave it in the fridge long enough between each fold. I recommend to make this one of two days before you use it.

You will probably not need the whole dough to make the millefeuille(s). Wrap what's left in cling film and leave it in the fridge for later use. You can make a quiche or use it for a puff pie.

Recipe for the inverted puff pastry

1. Prepare the 'detrempe'

Mix the water, flour and salt by hand until it forms a dough. Try to shape it as a rectangle if you can. Wrap it in cling film, then rest it in the fridge for at least an hour.

2. Prepare "le beurre manie":

Mix the butter and flour and " smear" (= fraiser in French) the dough with the palm of your hand so all the butter is being incorporated. Might take some time, but it is really relaxing! Wrap the dough in cling film, then rest it in the fridge for one hour at least.

3. Seal la detrempe within the beurre manie + first fold

4. Second and third folds.

When it's ready to use, take it out of the fridge.

Recipe for the creme patissiere

Beat the egg yolk, sugar and corn flour together until it is almost white in color.

Bring the milk to the boil then slowly incorporate the milk in the egg mix beating constantly. Make sure you do it little by little otherwise you'll end up with scramble eggs. Put everything back in the pan and cook it until it thickens. Do not stop mixing while it's cooking. It goes very fast. Wrap it in cling film and fridge it until completely cold.

When it's cold, whip the cream until it is quite stiff then incorporate it to the custard cream.