Fruit Mille Feuille with Mascarpone Cream and Raspberry Sauce Recipe
A delightful and elegant Fruit Mille Feuille featuring flaky French puff pastry layered with luscious mascarpone cream, fresh mixed berries, and a vibrant raspberry sauce. Perfect for any special occasion or a sophisticated dessert to impress your guests.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Puff Pastry
- 1 sheet French puff pastry, thawed
- 1 large egg
- 1/4 cup large granulated sugar
Raspberry Sauce
- 2 cups raspberries, fresh or frozen
- 1/4 cup white granulated sugar
Mascarpone Cream
- 8 oz mascarpone cheese
- 1 tsp vanilla extract or vanilla bean paste
- Pinch of salt
- 3/4 cup confectioner’s sugar
- 1 1/2 cups heavy cream, well-chilled
Fruit Filling
- 3 cups mixed fruit and berries (raspberries, strawberries, nectarines, blueberries, mango, blackberries, cherries, kiwi, peaches)
Instructions
- Thawing the Puff Pastry: Remove the frozen puff pastry from the freezer and thaw it slowly by placing it in the refrigerator for a day or two. Alternatively, thaw it at room temperature for a few hours, then refrigerate for 1 hour to ensure the dough is well chilled before working with it.
- Prepping and Baking the Puff Pastry: Preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper or silicone mats. Roll out the chilled puff pastry on a floured surface and score it into equal squares (about 12). Cut along the scored lines and transfer the squares spaced 1 inch apart on the sheets. Brush each piece lightly with beaten egg and sprinkle with large granulated sugar. Pierce all over with a fork. Bake for about 15 minutes until golden brown and puffed. Cool completely on a wire rack.
- Making the Raspberry Sauce: In a medium saucepan, combine raspberries and sugar. Bring to a simmer over medium-high heat, then reduce to medium-low and cook for 6-10 minutes, stirring occasionally, until thickened. Strain through a fine mesh sieve to remove seeds. Chill the sauce in the refrigerator until completely cold.
- Preparing the Mascarpone Cream: In a large bowl, combine mascarpone cheese, vanilla extract, salt, and confectioner’s sugar. Mix on low to medium speed until smooth. Gradually add chilled heavy cream and whisk on increasing speed until stiff peaks form, about 6-8 minutes. If too soft, chill for 30 minutes then whisk again. Keep refrigerated until use.
- Assembling the Mille Feuille: Pair pastry squares by size. Fill a pastry bag fitted with a star tip with the mascarpone cream. Pipe a generous layer onto each square, top with a mix of fresh fruit and berries, and drizzle with raspberry sauce. Stack the pastry squares as desired to create single, double, or triple layers.
- Serving and Storing: Serve immediately for the best texture and flavor. Store any leftovers in a covered container in the refrigerator for up to one day. To prepare components ahead, bake pastry squares up to two days in advance and store at room temperature sealed in a bag; store mascarpone cream chilled and re-whisk before use if necessary.
Notes
- Nutritional facts are based on one double stacked pastry serving (recipe yields 6 servings).
- Ensure the puff pastry is well chilled before baking to achieve maximum puff and flakiness.
- Raspberry sauce can be made ahead and refrigerated until needed.
- If mascarpone cream is too soft, refrigeration and re-whisking will improve texture.
- Use a variety of fresh seasonal fruit for best flavor and presentation.
