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4
Easy
1 hr 15
Published 2024
I love a good old classic mille-feuille when done well. A velvety Chantilly cream or crème pâtissière combined with seasonal berries or nuts in layers of tuiles or crispy puff pastry – that is cake heaven! In this portion-sized version, I paired sharp raspberries with an indulgent ricotta and pistachio mousse, all placed between crispy almond tuiles. Simple yet beautiful.