Today I made Mille Feuille Cups with fresh raspberries.
First start by thawing the puff pastry shells and sprinkling them with powdered sugar to help them caramelize.
Bake at 425 for 18 to 2o minutes. I forgot a step and put the powdered sugar on about two minutes into the baking, oops.
Take the middle out of the pastry to allow room for the filling.
Split two vanilla beans save the paste for later. You can make vanilla extract using the spent vanilla beans. My mom and I make it and it’s great! Check it out here!
Next in the bowl of a stand mixer cream together 8oz of mascarpone, two tbs powdered sugar and the vanilla bean paste. Add two tabs of raspberry liquor and two lemons zested.
Cream until combined.
Fill the cups with the cream and add raspberries.
It was a delicious summer treat and I can’t wait to make it again.