Raspberry Lychee Mille-Feuille

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

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 cup

Fresh Raspberries

1/4 cup

Lychee in Syrup , drained, cubed

1/4 cup

Seedless Raspberry Jam

1 sprig

Fresh Mint Leaves

Cooking Instructions

HIDE IMAGES

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) .