Raspberry Buttercream Milles Feuilles – A twist on a classic French dessert using regular buttercream frosting, raspberry jam and frozen puff pastry. These beautiful pastries are not nearly as difficult to prepare as you might think.
Ingredients
1 pound package frozen puff pastry
For the Vanilla Buttercream Frosting
4 cups icing sugar (powdered sugar
1 cup butter
2 tsp vanilla extract
a few tbsp milk
For the raspberry layers
Raspberry jam for two layers, , about a cup or so.
For the Vanilla Glaze
1½ cups icing sugar, (powdered sugar)
1 tsp vanilla extract
milk
For the striped chocolate garnish
¼ cup chocolate chips
1 tsp butter
Instructions
Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheet. You may have to bake these one at a time depending on the size of your cookie sheet. Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold. Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.
Bake in a preheated 425 degree oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5 minutes or so until it is evenly medium golden brown throughout. Cool the baked pastry sheets completely before filling.
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