Raspberry pistachio millefeuille

Made with St-Auvent® 10/30 Tourage

Cooking Time

60 mins

Serving Suggestion

60 people

Difficulty

Allergy information

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How to make Raspberry pistachio millefeuille

1

To make the puff pastry pieces, start by mixing the flour, salt, water and St-Auvent Biscuit until a homogenous dough. Let the dough rest for 10 minutes. 

2

Roll the St-Auvent 10/30 to 10 mm thin and give the dough 3 simple foldings with the St-Auvent 10/30. Let the dough rest for 30 minutes in the fridge.

3

Roll the dough to 30 cm wide and 12 mm thin. With a cutter, slice 5 mm slices from the dough so you can see the layers. Cut the slices 15 cm wide and put them on a baking plate with the layers facing up. With a dough cutter, press the edges from the slices so that it sticks to the baking plate. Bake for 10 minutes at 180°C. 

4

Once baked, apply some icing sugar and bake it for 5 minutes until the sugar is completely melted.

5

For the pistacchio custard cream, make a custard cream with the milk, sugar, eggs and custard cream powder. Add the St-Auvent brioche and the pistachio paste. Mix well and let it cool down in the fridge.

6

Once cooled down pipe some pistachio custard on the baked puff. Add the raspberries and repeat this for the second layer. Finish the millefeuille with a baked puff on top.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Puff pastry:
1250 g flour
20 g salt
150 g St-Auvent Biscuit
650 g water
1 kg St-Auvent 10/30
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Pistachio custard cream:
2 L full fat milk
400 g sugar
400 g eggs
200 g cutard cream powder or corn starch
100 g St-Auvent Biscuit
300 g pistachio paste
1 kg raspberries

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