Traditionally, this exquisite French dessert is assembled from several "floors" of airy puff pastry. Between them lies a delicious cream, and fresh fruits or berries decorate the sweet confectionery structure.
Ingredients:
- Raspberries - 150 g;
- Chicken egg - 1 pc;
- Puff pastry - 0.5 kg;
- Fresh mint - a few leaves;
- Whipped cream to taste;
- Powdered sugar.
How to make tender raspberry milfoy:
- Defrost the dough at room conditions. It is categorically not recommended to speed up this process with an oven or microwave, otherwise the flaky structure will hopelessly lose its properties.
- We lay out the thawed layer on a table top dusted with flour. Lightly, without pressure, we roll it out (we move in one direction), and then we divide it with a knife into rectangles (you can form circles or squares - whoever likes which more).
- Break one egg into a small bowl. We arm ourselves with a whisk or fork and begin to whisk it actively.
- We place the blanks for the milfoy on the baking sheet. We leave a small distance between the "neighbors" - during baking, the dough will increase in volume.
- We process each piece with an egg and send it to the hot oven for 25 minutes. The dough should "get rich" at a temperature of 190-200 degrees.
- We take out the base for the dessert and let it cool properly.
- Take one of the blanks and cover with a layer of whipped cream. Lay out the washed raspberries on top, and then apply the airy cream again.
- Cover the product with the second piece of dough, and sift the sweet powder on top. Finally, decorate with mint leaves with milph.
- We repeat the same steps with the rest of the puffs. Serve the delicacy without delay, so as not to give the lush cream the opportunity to settle.
