Raspberry pistachio millefeuille

Made with St-Auvent® 10/30 Tourage

Cooking Time

60 mins

Serving Suggestion

60 people


Allergy information


How to make Raspberry pistachio millefeuille


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. 


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.


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. 


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


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


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
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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