Cooking Adventures

Mille Feuille Cups

Mille Feuille Cups

Today I made Mille Feuille Cups with fresh raspberries.

Mille Feuille Cups

First start by thawing the puff pastry shells and sprinkling them with powdered sugar to help them caramelize.

Mille Feuille Cups

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.

Mille Feuille Cups

Take the middle out of the pastry to allow room for the filling.

Mille Feuille Cups

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!

Mille Feuille Cups

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.

Mille Feuille Cups

Cream until combined.

Mille Feuille Cups

Fill the cups with the cream and add raspberries.

Mille Feuille Cups

It was a delicious summer treat and I can’t wait to make it again.

Mille Feuille Cups

Mille Feuille Cups

Mille Feuille Cups

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