Keep the mille-feuille at a cool room temperature on the day it is assembled. Wrap and refrigerate leftovers and bring them to room temperature before serving.
Cut the mille-feuille into wedges. Use a sharp serrated knife and hold it perpendicular to the top. Saw back and forth to cut through the top layer only. Continue until you have cut the top into 12 wedges. Then, holding the knife at a 45-degree angle, cut through from one side to the other—this method helps prevent the filling from squishing out.
Strawberry Mille-Feuille: Replace the raspberries with
Plain Mille-Feuiille: Omit the berries. Reduce the heavy cream to
© 2008 Nick Malgieri. All rights reserved.