Description
A timeless French-inspired dessert made of buttery puff pastry layers filled with luscious pastry cream, finished with a dusting of powdered sugar and fresh raspberries.
Ingredients
Scale
- 3 sheets puff pastry (store-bought or homemade), thawed
- 1 tbsp powdered sugar (for dusting before baking)
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
- Fresh raspberries
- Fresh mint leaves (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Roll out each puff pastry sheet slightly to even thickness.
- Place on baking sheets lined with parchment paper. Prick all over with a fork.
- Bake 12–15 minutes until golden and crisp. Let cool completely.
- Heat milk in a saucepan until steaming (do not boil).
- In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Slowly temper with hot milk, whisking constantly, then return mixture to saucepan.
- Cook over medium heat until thickened. Remove from heat and stir in butter and vanilla.
- Cover with plastic wrap touching the surface and chill until set (about 2 hrs).
- Place one puff pastry sheet on a serving plate. Spread ⅓ of pastry cream evenly on top.
- Repeat with another pastry layer + cream.
- Finish with final pastry sheet.
- Chill for at least 1 hour to help layers set.
- Dust top with powdered sugar.
- Garnish with fresh raspberries and mint.
- Slice with a sharp knife (warm the blade for neat cuts).
Notes
- Ensure the puff pastry is fully thawed before rolling out.
- For best results, chill the cake for a longer time before serving.
- Use a serrated knife for slicing to avoid crushing the layers.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg