Raspberry Millefeuille






  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.


Garnish with a spoonful of Raspberry or Orange Sorbet