Raspberry Napoleon #youtubeshorts #chef #shorts

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Take the puff pastry out of the freezer and thaw it in the fridge for about 30 minutes.
2. Dust the dough and work surface, then re-roll each sheet evenly to about 3 mm thick and 33 x 23 cm (13 x 9.5 in). Chill until needed.
3. Prick the bottom sheet with a dough docker or fork, but leave the other three unpricked.
4. Spread a generous amount of raspberry jam over the pricked sheet and freeze to set.
5. Flour the lattice cutter and cut the second sheet into a lattice. Drape it carefully over the jam, trim the excess, and keep refrigerated until baking.
6. Preheat the fan oven to 180°C (350°F). Cover the pastry with parchment and a baking tray for an even rise.
7. Bake for 30 minutes. Remove the tray and parchment, then bake 10 more minutes.
8. Mix the mascarpone, 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 pieces. Cut the lattice sheet the same way. Keep everything at room temperature.
9. Whip the cream mixture to medium-firm peaks. On 12 base pastries, pipe 5 dollops of cream and fill the gaps with raspberries.
10. Drizzle raspberry jam over the fruit, then add a second tier with the remaining pastries, cream and fruit.
11. Top each mille-feuille with a lattice pastry piece and serve the same day, ideally within 12 hours of assembly.

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

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LemonCreamHeavy creamRaspberryPuff pastryJamMascarpone cheese