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Raspberry Millefeuille, Prescriptions, Any category, Any kitchen, Pastries and desserts, French cuisine, Fruit desserts

Ingredients portion 4

Puff pastry 200 g

Raspberry 400 g

Cream 200ml

Fresh mint 2 stems

Sugar powder 100 g

Cooking instructions 30 minutes

1 Cut the puff pastry into rectangles, place on the tray and bake in the oven preheated to 200 degrees. Bake until golden. Cut the pastry cakes into three pieces lengthwise.

2 Whip the cream and icing sugar until stiff. Spread the layers of pastry with the cream and raspberries.

3 Decorate with mint leaves and icing sugar.

Yeast pancakes with milk

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .