Amy's Raspberry Mille Feuille with Berry Compote .
Amy's Raspberry Mille Feuille with Berry Compote .

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, amy's raspberry mille feuille with berry compote .. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Amy's Raspberry Mille Feuille with Berry Compote . is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Amy's Raspberry Mille Feuille with Berry Compote . is something that I have loved my entire life.

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 particular 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 can achieve that.

The ingredients needed to make Amy's Raspberry Mille Feuille with Berry Compote .:
  1. Take 8 won ton wraps or
  2. Get 1 sheet puff pastry .
  3. Prepare 50 grams butter - melted
  4. Take 2 tbsp icing sugar
  5. Take 1/2 cup single pouring cream - whipped .
  6. Prepare 200 grams raspberries
  7. Make ready 100 grams blackberries
  8. Make ready 1 extra icing sugar for garnish dusting .
  9. Make ready 1 flake chocolate or chocolate for garnish dusting .
  10. Prepare 1 Berry Compote .
  11. Get 80 grams frozen raspberries
  12. Get 50 grams frozen blackberries .
  13. Prepare 1 juice of half medium lemon .
  14. Get 1 tbsp caster sugar - heaped .

For my berry cake version, I use store-bought puff pastry, which saves a lot of time and energy! I fill the layers with a delicious home-made raspberry pastry cream and a whipped cream filling! 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.

Steps to make Amy's Raspberry Mille Feuille with Berry Compote .:
  1. 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 .
  2. 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 .
  3. 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 . :-) .

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. I saw Amy's question about making this a day ahead. I was wondering the same thing.

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