Name: White chocolate and raspberry mille-feuilles
Cook time: 25 min
Total time: 25 min
Ingredients: 1 (sheet) puff pastry; 50 gram white eating chocolate, melted; 1 tablespoon raspberry jam (conserve); 1/2 cup (125ml) thickened (heavy) cream; 50 gram white eating chocolate, grated finely; 60 gram fresh raspberries; 30 gram white eating chocolate, chopped coarsely; 1 tablespoon thickened (heavy) cream, extra; 1 tablespoon icing sugar

White chocolate and raspberry mille-feuilles

Not only do these white chocolate and raspberry mille-feuilles look amazing, they taste just as good. They are surprisingly quick and easy to make so you don't need an excuse to whip up a batch and surprise your loved ones.

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Makes 9 Item

Cook

25M

Ingredients

1 (sheet) puff pastry

50 gram white eating chocolate, melted

1 tablespoon raspberry jam (conserve)

1/2 cup (125ml) thickened (heavy) cream

50 gram white eating chocolate, grated finely

60 gram fresh raspberries

30 gram white eating chocolate, chopped coarsely

1 tablespoon thickened (heavy) cream, extra

1 tablespoon icing sugar

Method

1.Preheat oven to 240°C. Grease oven tray.

2.Place pastry sheet on tray; place a second oven tray on top. Bake about 15 minutes or until pastry is browned and crisp. Cool 2 minutes.

3.Spread pastry sheet with melted chocolate, then jam. Cut into 18 rectangles.

4.Beat cream in small bowl with electric mixer until firm peaks form; fold in grated chocolate.

5.Spread cream mixture over jam; sandwich pastry rectangles with raspberries.

6.Stir chopped chocolate and extra cream in small heatproof bowl over small saucepan of simmering water until smooth.

7.Drizzle mille-feuilles with chocolate mixture; dust with sifted icing sugar.

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