Raspberry and Vanilla Millefeuille Recipe

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 vanilla bean, split and seeded
• 1 pint fresh raspberries

Instructions:

1. Preheat oven to 400°F.
2. Roll out puff pastry on a floured surface to 1/4-inch thickness.
3. Cut pastry into rectangles, and place on a baking sheet lined with parchment paper.
4. Bake pastries for 12-15 minutes or until golden brown and puffed up. Allow to cool on a wire rack before handling.
5. In a large bowl, whip the heavy cream with powdered sugar and vanilla seeds until stiff peaks form.
6. Place a pasty rectangle on a plate and spoon a dollop of whipped cream on top.
7. Add a few raspberries onto the cream, then top with another pastry rectangle.
8. Repeat layering process and top with one final pastry rectangle, sprinkled with powdered sugar.

Verdict:

This raspberry and vanilla millefeuille is a classic French dessert that will delight and impress your guests. The buttery and flaky puff pastry, the rich vanilla whipped cream, and the tangy raspberries combine into an irresistible cake.

Serving Suggestions:

Serve each millefeuille with a sprig of fresh mint and extra raspberries on the side for added freshness. You can also drizzle with a raspberry coulis or chocolate sauce for an extra touch of indulgence. Accompany with a glass of champagne or sweet dessert wine.