I’ve always been intrigued by the Mille Feuille. Layers of puff pastry filled with mousses and creams. Desserts can’t get much more elegant than that. Especially with the name “Mille Feuille”.
Contrary to their fancy name, they really are not too difficult to make. And you have so many options as far as flavors go. I chose to fill mine with my favorite raspberry mousse and a simple lemon mascarpone mousse. The recipe links you to my strawberry mousse recipe, but you can simply sub the strawberries for raspberries with ease. Or, strawberry mousse would quite nice in these also. Whatever your preference.
The puff pastry rounds are made flat by baking them in between two baking sheets…if you don’t, they will puff and will be too uneven to layer. Just make sure to check them as they bake by lifting the top baking sheet to make sure they are not getting too brown.
Little dollops of each kind of mousse are piped in between raspberries inside each layer of pastry. If you don’t have round piping tips, don’t worry. You can simply snip off the tip of the piping bag and pipe as is. Or, if you don’t have piping bags, placing the mousses inside a ziplog bag and snipping of the tip will work in a pinch.
I would suggest serving these right after assembling them, as the puff pastry rounds can get soggy from the mousse if left to sit for too long. Though they may fine for a few hours if you can store them in a completely airtight container to keep the mousse from drying out and absorbing flavors from the fridge.
More berry desserts?
- 1 Sheet Frozen Puff Pastry, thawed
- ½ recipe Strawberry Mousse(make with raspberries instead)
- 1 cup Mascarpone
- ½ cup Powdered Sugar
- Juice of ½ a Lemon
- ½ cup Heavy Whipping Cream, whipped to stiff peaks
- 41 Raspberries
- Powdered Sugar, for dusting
- Mint leaves, to garnish
- Preheat the oven to 400 degrees. Line a baking sheet with a non-stick mat or parchment paper.
- Lightly dust your work surface with flour and roll the thawed puff pastry sheet out to a square about 12"-14" on each side. Cut about 18 2" circles out of the dough and place on lined baking sheet., leaving about an inch of space between each round.
- Grease the bottom of another baking sheet and place it on top of the pastry filled baking sheet(greased side down so that it is right above the puff pastry circles). Bake in the preheated oven for 8-10 minutes, or until the circles are lightly golden brown. Remove from baking sheet and allow the circles to cool.
- For the Lemon mascarpone mousse: Beat the mascarpone and powdered sugar together in a mixing bowl until smooth. Add the lemon juice and mix in well. Fold the whipped cream gently into the mascarpone until combined. Mixture should be light and fluffy. Place the mousse in a piping bag fitted with a large round tip.
- Place the raspberry mousse in a piping bag fitted with a large round tip.
- TO ASSEMBLE:
- Start by placing three raspberries evenly spaced around one pastry circle. Pipe little mounds of mousse between each raspberry, alternating flavors. Place another pastry circle on top of the raspberry and mousse rounds. Repeat the same thing with the raspberries and mousse. Top with one more pastry circle. Dust lightly with powdered sugar and top with a raspberry and sprig of mint.
- Repeat with remaining ingredients. Serve right away.