Raspberry and basil millefeuille

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Raspberry and basil millefeuille

Raspberry and basil millefeuille

Raspberry and basil millefeuille
Raspberry and basil millefeuille
Number of people

280 g flour

125 g softened butter

320 g sugar

2 eggs

6 basil leaves

1 sprig of fresh basil

25 cl milk

8 cl of liquid cream

1 vanilla bean

1 kg of raspberries

20 cl water

Ice sugar

Preparation: 1 hour
Cooking time: 45 min
Step 1
For the basil shortbread dough:
Step 2
Sand 250 g of flour with 125 g of butter. 60 g of sugar and 1 whole egg, knead with fingertips to obtain a sandy dough. Wash and chop the basil leaves and add them to the dough. Let stand for 1 hour in the refrigerator.
Step 3
For vanilla cream:
Step 4
In a saucepan, bring 25 cl of milk to a boil with the vanilla pod split in half. In a bowl, blanch the whole egg with 60 g of sugar.
Step 5
Add 30 g of flour, stirring vigorously. Pour the boiling milk over this device, mix until a homogeneous liquid is obtained. Return to the pan and cook over low heat, stirring constantly. Cook for 2 minutes after boiling.
Step 6
Let cool and set aside in the refrigerator for 12 hours.
Step 7
At the end of the rest period, whip the liquid cream into whipped cream and gently stir it into the vanilla cream. The vanilla cream will thus have a very light consistency. Keep in a cool place.
Step 8
For baking shortbread:
Step 9
Preheat the oven to 160°C (thermostat 5-6). Roll out the dough to 0.5 cm. Detail eight rectangles 12 centimetres by 3 centimetres.
Step 10
Bake these shortbread for 25 minutes at 160°C (thermostat 5-6).
Step 11
Remove from the oven and let cool.
Step 12
For the raspberry coulis:
Step 13
Bring 20 cl of water and 200 g of sugar to a boil in a saucepan. Transfer this syrup to a blender, add 500 g of raspberries and mix. Strain the stamen to remove the seeds and set aside in a sauce pipette in a cool place.
Step 14
For training:
Step 15
Wash and remove the leaves from a basil sprig. Using a piping bag, inject raspberry coulis and vanilla cream into whole raspberries. Book.
Step 16
Spread the vanilla cream on a rectangle of dough.
Step 17
Arrange fresh raspberries harmoniously on top of the cream, quite straight. Cover with plain shortbread, spread vanilla cream on half of the top shortbread and raspberries on the other half.
Step 18
Prick a few leaves of fresh basil. Sprinkle with icing sugar and place a mille-feuilles on each plate.
Step 19
Add raspberries stuffed with vanilla cream and raspberry coulis dots.
I add my grain of salt

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