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SideChef
Recipes
Microwave
Raspberry Lychee Mille-Feuille

8 INGREDIENTS • 10 STEPS • 4HRS 30MINS

Raspberry Lychee Mille-Feuille

Recipe

5.0

1 rating
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!
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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!
author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/

4HRS 30MINS

Total Time

$2.78

Cost Per Serving

Ingredients

Servings
2
us / metric
Puff Pastry
1 sheet
Puff Pastry, thawed, room temperature
Rose Whipped Cream
Heavy Cream
3/4 cup
Heavy Cream, divided
White Chocolate Chips
4 Tbsp
White Chocolate Chips
Rose Essence
1/2 tsp
Rose Essence
To Assemble
Fresh Raspberry
1 cup
Fresh Raspberry
Lychee in Syrup
4 Tbsp
Lychee in Syrup, drained, cubed
Seedless Raspberry Jam
4 Tbsp
Seedless Raspberry Jam
Fresh Mint Leaves
1 sprig
Fresh Mint Leaves

Nutrition Per Serving

VIEW ALL
Calories
1228
Fat
81.9 g
Protein
11.4 g
Carbs
109.0 g
Love This Recipe?
Add to plan
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Raspberry Lychee Mille-Feuille
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author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/

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 (4 Tbsp) and White Chocolate Chips (4 Tbsp) 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 (4 Tbsp) 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 (4 Tbsp) 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 Raspberry (1 cup) on the other side.
step 10
Garnish with Fresh Mint Leaves (1 sprig).
step 10 Garnish with Fresh Mint Leaves (1 sprig).

Tags

Microwave
Shellfish-Free
Dessert
Vegetarian
Valentine's Day
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