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RECIPE
8 INGREDIENTS 10 STEPS 4hr 30min

Raspberry Lychee Mille-Feuille

5.0
1 Ratings
Looking for a romantic dessert to share with that special someone this Valentine's Day? Look no further! This classic French patisserie trio of raspberry, lychee, and rose represents love in all its sweetness. The luscious Raspberry Lychee Mille-Feuille will surely dazzle your valentine’s heart. It's sweet, creamy, and so good!
Raspberry Lychee Mille-Feuille Recipe | SideChef
Looking for a romantic dessert to share with that special someone this Valentine's Day? Look no further! This classic French patisserie trio of raspberry, lychee, and rose represents love in all its sweetness. The luscious Raspberry Lychee Mille-Feuille will surely dazzle your valentine’s heart. It's sweet, creamy, and so good!
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
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Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
4hr 30min
Total Time
$2.78
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 sheet
Puff Pastry , thawed, room temperature

Rose Whipped Cream

3/4 cup
Heavy Cream , divided
1/4 cup
White Chocolate Chips
1/2 tsp
Rose Essence

To Assemble

1/4 cup
Lychee in Syrup , drained, cubed
1/4 cup
Seedless Raspberry Jam
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1228
FAT
81.9 g
PROTEIN
11.4 g
CARBS
109.0 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Mix ¼ cup of Heavy Cream (1/4 cup) and White Chocolate Chips (1/4 cup) into a microwave-safe bowl, microwave in 30-second increments, and stir until the chocolate is fully melted and the ganache is smooth.
Step 3
Add in the rest of the Heavy Cream (1/2 cup) and Rose Essence (1/2 tsp) . Mix to well combined. Cover with plastic wrap and keep in the fridge for at least 4 hours or overnight.
Step 4
Roll out the thawed Puff Pastry (1 sheet) into ⅛ inch, and use a sharp knife or pizza cutter to cut the pastry sheet into 2x4-inch pieces.
Step 5
Place on the parchment paper lined baking sheet. Leave enough space in between. Cover the top with another parchment paper and a second baking sheet. Bake for about 15 minutes or until golden brown. Transfer to the cooling rack to cool down.
Step 6
Whip the cream until stiff peaks. Transfer to a piping bag with a piping tip.
Step 7
Spread the Seedless Raspberry Jam (1/4 cup) over the top of all cooled puff pastry.
Step 8
Pipe the whipped cream over one piece of puff pastry, and place the Lychee in Syrup (1/4 cup) over the cream. Cover with another piece of puff pastry, and clean side up.
Step 9
Pipe the cream on one side of the pastry, and place the Fresh Raspberries (1 cup) on the other side.
Step 10
Garnish with Fresh Mint Leaves (1 sprig) .

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5.0
1 Ratings
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Nutrition Per Serving
Calories
1228
% Daily Value*
Fat
81.9 g
105%
Saturated Fat
36.1 g
181%
Trans Fat
0.0 g
--
Cholesterol
118.0 mg
39%
Carbohydrates
109.0 g
40%
Fiber
6.0 g
21%
Sugars
43.3 g
--
Protein
11.4 g
23%
Sodium
327.5 mg
14%
Vitamin D
--
--
Calcium
175.5 mg
14%
Iron
3.7 mg
21%
Potassium
257.8 mg
5%
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