The Raspberry Rose Mille-Feuille is an elegant French pastry composed of layers of crisp puff pastry, delicate rose-scented pastry cream, and fresh raspberries. Mille-feuille translates to “a thousand sheets,” referring to the crisp, flaky pastry layers that contrast beautifully with the soft, creamy filling. This is a stunning dessert for special occasions or anytime you want to channel a Parisian patisserie at home.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 45 minsCook Time 30 minsTotal Time 1 hr 15 minsFor the Puff Pastry
1 sheet of all-butter puff pastry, thawed (about 8–10 oz or 250 g)
1 egg, beaten (for egg wash)
2 tbsp granulated sugar (optional, for topping)
For the Rose Pastry Cream
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
1 tsp vanilla extract
2 tsp rose water (to taste — start with 1 tsp)
2 tbsp unsalted butter, cold, cut into cubes
Optional: 1–2 drops natural pink food coloring
For Assembly
1 ½ cups fresh raspberries
Powdered sugar, for dusting
Edible rose petals or gold leaf (optional, for garnish)
Bake the Puff Pastry
1
Preheat oven to 400°F (200°C) .
Roll the puff pastry slightly to smooth, then cut into 3 equal rectangles (about 3x10 inches each).
Transfer to a parchment-lined baking sheet. Dock with a fork to prevent excessive puffing.
Place another piece of parchment and a second baking sheet on top (to weigh it down).
Bake for 15 minutes , then remove the top tray and parchment.
Brush lightly with egg wash, sprinkle with sugar if desired, and bake for another 10–12 minutes , or until deeply golden and crisp.
Let cool completely on a rack.
Make the Rose Pastry Cream
2
In a saucepan, heat the milk until steaming but not boiling.
In a bowl, whisk together sugar, cornstarch, and egg yolks until pale and smooth.
Slowly pour the hot milk into the yolk mixture while whisking constantly to temper.
Return the mixture to the saucepan and cook over medium heat , whisking constantly until thickened (about 2–3 minutes).
Remove from heat, whisk in butter, vanilla, and rose water.
If using food coloring, add now.
Strain through a fine mesh sieve into a clean bowl. Cover with plastic wrap pressed to the surface and chill for at least 1 hour .
Assemble the Mille-Feuille
3
Place one pastry sheet on a serving platter.
Spoon pastry cream into a piping bag and pipe small dots or lines evenly across the layer.
Nestle fresh raspberries between the cream or alternate rows for pattern.
Repeat with the second pastry sheet and another layer of cream and berries.
Top with the third pastry rectangle. Dust with powdered sugar and garnish with rose petals or gold leaf.
Serving Suggestions
4
Slice gently with a serrated knife to preserve layers.
Pair with rose tea, sparkling rosé, or berry sorbet for a coordinated finish.
Serve chilled or at cool room temperature for best texture.
Variations
5
Fruit swap: Try strawberries, pomegranate arils, or lychee.
Chocolate touch: Add a thin layer of white chocolate ganache between pastry and cream.
Mini version: Cut pastry into smaller pieces for individual servings or canapés.
Ingredients For the Puff Pastry
1 sheet of all-butter puff pastry, thawed (about 8–10 oz or 250 g)
1 egg, beaten (for egg wash)
2 tbsp granulated sugar (optional, for topping)
For the Rose Pastry Cream
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
1 tsp vanilla extract
2 tsp rose water (to taste — start with 1 tsp)
2 tbsp unsalted butter, cold, cut into cubes
Optional: 1–2 drops natural pink food coloring
For Assembly
1 ½ cups fresh raspberries
Powdered sugar, for dusting
Edible rose petals or gold leaf (optional, for garnish)
Directions Bake the Puff Pastry
1
Preheat oven to 400°F (200°C) .
Roll the puff pastry slightly to smooth, then cut into 3 equal rectangles (about 3x10 inches each).
Transfer to a parchment-lined baking sheet. Dock with a fork to prevent excessive puffing.
Place another piece of parchment and a second baking sheet on top (to weigh it down).
Bake for 15 minutes , then remove the top tray and parchment.
Brush lightly with egg wash, sprinkle with sugar if desired, and bake for another 10–12 minutes , or until deeply golden and crisp.
Let cool completely on a rack.
Make the Rose Pastry Cream
2
In a saucepan, heat the milk until steaming but not boiling.
In a bowl, whisk together sugar, cornstarch, and egg yolks until pale and smooth.
Slowly pour the hot milk into the yolk mixture while whisking constantly to temper.
Return the mixture to the saucepan and cook over medium heat , whisking constantly until thickened (about 2–3 minutes).
Remove from heat, whisk in butter, vanilla, and rose water.
If using food coloring, add now.
Strain through a fine mesh sieve into a clean bowl. Cover with plastic wrap pressed to the surface and chill for at least 1 hour .
Assemble the Mille-Feuille
3
Place one pastry sheet on a serving platter.
Spoon pastry cream into a piping bag and pipe small dots or lines evenly across the layer.
Nestle fresh raspberries between the cream or alternate rows for pattern.
Repeat with the second pastry sheet and another layer of cream and berries.
Top with the third pastry rectangle. Dust with powdered sugar and garnish with rose petals or gold leaf.
Serving Suggestions
4
Slice gently with a serrated knife to preserve layers.
Pair with rose tea, sparkling rosé, or berry sorbet for a coordinated finish.
Serve chilled or at cool room temperature for best texture.
Variations
5
Fruit swap: Try strawberries, pomegranate arils, or lychee.
Chocolate touch: Add a thin layer of white chocolate ganache between pastry and cream.
Mini version: Cut pastry into smaller pieces for individual servings or canapés.
Raspberry Rose Mille-Feuille
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