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Fruit Mille Feuille with Mascarpone Cream and Raspberry Sauce Recipe

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4.6 from 697 reviews

This Fruit Mille Feuille with Mascarpone Cream is an elegant layered dessert featuring flaky French puff pastry, luscious mascarpone cream, fresh mixed fruits and berries, and a tangy homemade raspberry sauce. Perfect for any occasion, this recipe offers a delightful combination of textures and flavors that will impress family and guests alike.

Ingredients

Puff Pastry and Topping

  • 1 sheet French puff pastry, thawed
  • 1 large egg
  • 1/4 cup large granulated sugar

Raspberry Sauce

  • 2 cups raspberries, fresh or frozen
  • 1/4 cup white granulated sugar

Mascarpone Cream

  • 8 oz mascarpone cheese
  • 1 tsp vanilla extract or vanilla bean paste
  • Pinch of salt
  • 3/4 cup confectioner’s sugar
  • 1 1/2 cups heavy cream, well chilled

Fruit Topping

  • 3 cups mixed fruit and berries (raspberries, strawberries, nectarines, blueberries, mango, blackberries, cherries, kiwi, peaches)

Instructions

  1. Thaw the Puff Pastry: Remove the frozen puff pastry from the freezer and thaw slowly in the refrigerator for one to two days. If short on time, let it stand at room temperature for a few hours until thawed, then chill in the refrigerator for 1 hour to keep dough firm for handling.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (205°C). Line two large baking sheets with parchment paper or silicone mats and set aside.
  3. Cut and Prepare Puff Pastry Squares: Place the chilled puff pastry on a lightly floured surface. Score the dough into equal sized squares (about 12 pieces per sheet), then cut with a pastry cutter. Lift squares onto baking sheets spaced at least 1 inch apart.
  4. Egg Wash and Sugar Topping: Whisk the egg in a small bowl. Using a pastry brush, lightly brush the egg wash over each square. Sprinkle each generously with large granulated sugar. Pierce the dough all over with a fork to allow steam to escape during baking.
  5. Bake the Puff Pastry: Bake at 400°F (205°C) for about 15 minutes, or until the pastry is golden brown and puffed. Remove from oven and cool completely on a wire rack.
  6. Make the Raspberry Sauce: In a medium saucepan, combine raspberries and sugar. Bring to a simmer over medium-high heat. Reduce to medium-low and cook 6-10 minutes, stirring occasionally until thickened. Pour through a fine mesh sieve into a bowl to remove seeds. Chill the smooth sauce in the refrigerator until completely cooled.
  7. Prepare Mascarpone Cream: In a large mixing bowl, combine mascarpone cheese, vanilla extract, salt, and confectioner’s sugar. Mix on low then medium speed until smooth. Gradually add chilled heavy cream while whisking on increasing speed until stiff peaks form, about 6-8 minutes. Refrigerate if too soft and re-whisk before use.
  8. Assemble the Mille Feuille: Pair puff pastry squares by size. Transfer mascarpone cream to a pastry bag fitted with a star tip. Pipe a generous amount onto each square, then top with a variety of fresh mixed fruits and berries. Drizzle with raspberry sauce. Build layers by stacking pastry squares carefully if making double or triple layered mille feuille.
  9. Serve or Store: Enjoy immediately or store assembled or components separately. Baked puff pastry can be stored at room temperature in a sealed bag for up to two days. Refrigerate mascarpone cream until use and re-whisk if needed. Store assembled mille feuille covered in the refrigerator for up to 1 day.

Notes

  • Nutrition is calculated for one double stacked mille feuille pastry serving (total 6 servings).
  • Keep puff pastry chilled during prepping to ensure it puffs properly and remains crispy.
  • If mascarpone cream is too soft, refrigerate it for 30 minutes to an hour then whisk again before piping.
  • Pair similarly sized puff pastry squares for even stacking when assembling.
  • Use a fine mesh sieve to strain raspberry sauce for a smooth, seedless texture.
  • Baked puff pastry can be prepared up to two days in advance to save time on assembly day.
  • For freshest flavor, add fruit topping just before serving.

Find it online: https://recipesarc.com/fruit-mille-feuille-with-mascarpone-cream-and-raspberry-sauce-recipe/