Decorating with Sauces: Raspberry Millefeuille

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Preparation info

    • Difficulty

      Medium

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

    Method

    Procedure

    1. Bake tuile wafers about 3 in. (7 cm) in diameter, but leave them flat; do not bend or mold them.
    2. Place 1 wafer in the center of a plate. Arrange a ring of berries on the wafer lining the outside edge. Using a pastry bag, fill the space in the center of the berry ring with the flavored whipped cream.
    3. Top with a second wafer and repeat with the berries and cream.
    4. Dredge a third wafer generously with confectioners’ sugar, if desired. Carefully place it on top of the dessert.
    5. Spoon a ring of raspberry sauce onto the plate around the pastry. If desired, marble the raspberry sauce with the cream sauce for piping. Serve at once, while the wafers are crisp.