millefeuille aux framboises

If you haven’t noticed, I have a great fondness for the French culture particularment la cuisine. A simple baguette makes me swoon. When it comes down to planning my dessert menu, I tend towards a Gallic flavor. Inspired by a meal at Le Timbre and the berries of the season, I have composed a Millefeuille aux framboises. It involves many components, but my favorite is the crème patissiere. It is a lighter variation than you may be used to and also quite versatile. It is rather delicious with fruit or yogurt. I hope you will take the time to create an elegant dish for a special occasion or quelqu’un bien aime.

To my blog sister -- I hope the power is back on in your neighborhood. I believe you are taking refuge in Gramercy Park. J’espere que tout va bien.

GRAND MARNIER PASTRY CREAM

2 C. milk
1 vanilla bean (split)
4 oz. sugar
1 1/4 oz. cornstarch
¼ t. salt
1 egg
1 ½ oz. butter (room temp)

1 ½ C. heavy cream
2 t. confectioner's sugar
1 t. vanilla extract
1 T. Grand Marnier

-in a medium and heavy-based saucepan, bring milk and vanilla bean to a boil (scrape out
the seeds with the back of a knife)
-place sugar, cornstarch, salt and egg in a mixing bowl and whisk until pale yellow and
thoroughly combined
-whisk ¾ C. of the hot milk into the sugar-egg mixture
-pour the “tempered” mixture back into saucepan and continue to cook over a medium
heat and continue to whisk until very thick
-take off heat and add softened butter and whisk until fully incorporated
-strain through a chinois or fine sieve
-place a piece of cling film directly on top of pastry cream (to prevent a film) and chill
in an ice bath
-while the pastry cream is chilling, combine cream, confectioner’s sugar and vanilla and
whisk until stiff peaks are formed
-fold in chilled pastry cream and Grand Marnier and chill

**store well-wrapped pastry cream in fridge for 3-4 days**