Raspberry Chantilly Napoleon – Bruno Albouze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Remove the puff pastry sheets from the freezer and thaw them in the fridge for about 30 minutes.
2. Dust the dough and work surface, then re-roll each sheet to about 3 mm thick and 33 x 23 cm (13 x 9.5 in). Refrigerate until needed.
3. Prick the bottom sheet with a dough docker or fork; leave the other three unpricked.
4. Spread a generous amount of raspberry jam over the pricked sheet and freeze to set.
5. Flour a lattice cutter and cut the second sheet into a lattice. Drape it over the jam, trim the excess, and keep refrigerated until baking.
6. Preheat the fan oven to 180°C/350°F. Place parchment and a baking tray on top of the pastry for an even rise.
7. Bake for 30 minutes. Remove the tray and parchment, then bake for 10 more minutes.
8. Combine the mascarpone, heavy cream, sugar, vanilla and lemon zest in a bowl and refrigerate. Cut two pastry sheets into 10 cm (4 in) wide bands, then cut each band into 6 portions for 24 servings. Cut the lattice sheet the same way. Keep everything at room temperature.
9. Whip the cream mixture to medium-firm peaks.
10. Pipe 5 dollops of chantilly onto each of the first 12 pastries, fill the gaps with raspberries, and drizzle with raspberry jam.
11. Top with the remaining pastries, chantilly and fruit to make a second tier.
12. Finish each mille-feuille with a lattice pastry piece. Eat within 12 hours of assembling for best texture.

Summarized from Bruno Albouze's video. Watch it for the details.

More recipes with

LemonCreamHeavy creamRaspberryPuff pastryJamMascarpone cheese