Puff Pastry Mille Feuille with Raspberries and Fraise De Bois

Name: Puff Pastry Mille Feuille with Raspberries and Fraise De Bois
Yield: Serves 8
Cuisine: Australia
Ingredients: 2 × 10 cm (4 inch) Square Sheets Pure Silver Leaf; 40 Organic Rose Petals; 200 g (7 oz) Double Cream (45–50% Fat); 200 g (7 oz) Vanilla Custard Base; 200 ml (7 fl oz) Natural Rose Jelly; 300 g (10½ oz) Isomalt; 48 Raspberries; 48 Fraise de Bois; 200 g (7 oz) Caster (Superfine) Sugar; 200 g (7 oz) Pure Icing (Confectioners’) Sugar, Extra, Sifted; 200 g (7 oz) Pure Icing (Confectioners’) Sugar, Extra, Sifted; 400 g (14 oz) Rose Cream; 150 g (5½ oz) Pure Icing (Confectioners’) Sugar, Sifted, for Rolling and Dusting; 1 Quantity Puff Pastry; 200 ml (7 fl oz) Egg White; 200 g (7 oz) Caster (Superfine) Sugar; 150 g (5½ oz) Pure Icing (Confectioners’) Sugar, Sifted, for Rolling and Dusting

Preparation info

Serves
8

Difficulty
Complex

Appears in

Quay

By Peter Gilmore

Published 2010

About

This is a whimsical free-style mille feuille with fresh raspberries and fraise de bois. Fraise de bois are not grown commercially in Australia, so we have these small wild strawberries grown for us in the Blue Mountains. Fraise de bois have a wonderful strawberry perfume and in this dessert I have matched them with rose-scented cream and jelly.

Ingredients

Oceania
Australia
Sydney
Dessert

Puff Pastry Mille Feuille with Raspberries and Fraise De Bois

Ingredients

Method

Photos