Ingredient: Raspberry

  • Raspberry Millefeuille

    Raspberry Millefeuille

    Millefeuille is another pastry that you can find in any boulangerie in France. Commonly flavored with vanilla pastry cream, I made this raspberry millefeuille for Valentine’s Day (I know I’m late) with raspberry pastry cream.

    I decided to use the raspberry pastry cream to have a refreshing flavor of raspberry to it and to add a romantic vibe.

    Traditionally, a millefeuille is made up of three layers of puff pastry, two layers of pastry cream and the top layer is glazed with icing or fondant in alternating white icing and brown stripes then combed.

    The French name (Thousand-leaf) of this pastry refers to the large number of layers of puff pastry. With the traditional method of preparing puff pastry, made with six folds of three layers your millefeuilles will have 729 layers we are still far from the thousand.

     

  • Raspberry Macarons

    Raspberry Macarons

    For this week I’m baking raspberry macarons, another classic of French patisserie. It’s one of the most popular desserts among people in France and recently has gained popularity worldwide. If the recipe is followed thoroughly, macarons are not hard to make.

    For this recipe the Italian meringue was used because it leaves the macarons with a nice crisp on the top but still soft in the inside.

    I’m aware that baking macarons for your first time can be overwhelming, but I assure you that even if they don’t look perfect on the first time, they will on the second try.

    As long as the filling doesn’t contain egg yolk, the macarons can be kept refrigerated for a short week.