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

  • Almond Tuile batter
  • Fresh raspberries
  • Whipped cream flavored with orange liqueur
  • Confectioners’ sugar (optional)

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