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Catherine Reid
Millefeuilles with cream and raspberries
French millefeuilles with pastry cream and raspberries
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Melt the butter in a saucepan. Finely chop the pistachios and split the eggs.
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Brush 1 sheet of filo pastry with some melted butter and sprinkle with a thin layer of pistachio nuts and some icing sugar.
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Repeat this three more times. Keep some icing sugar behind for pollination. Finish with a buttered sheet of filo pastry.
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Cut the filo pastry stack with a sharp knife into 12 equal pieces. Place the piles on a baking tray covered with parchment paper.
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Fry the filo pastry rectangles in approx. 15 min. Until golden brown and crunchy. Sprinkle with the powdered sugar, set aside and let cool completely.
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Meanwhile, halve the vanilla pod in the length and scrape out the marrow with a knife tip.
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Bring the milk, half of the marrow and the sugar to a boil in a pan.
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Stir the egg yolks with the sugar into a bowl and stir in the flour.
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Mix a dash of warm milk through the egg mixture and pour back into the pan. Stir well.
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Bring the pastry cream to the boil while stirring and cook on low heat for about 3 minutes. Stir occasionally.
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Let the pastry cream covered in 30 min. Cool.
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Place a filo pastry rectangle on a plate and brush with 1-2 tbsp pastry cream.
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Divide 6 raspberries with the wide side down. Make another layer and cover it with a filo pastry rectangle.
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Make 3 more millefeuilles. Bon appétit! .
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Nutrition
425Calories
Sodium5% DV110mg
Fat31% DV20g
Protein18% DV9g
Carbs17% DV52g
Fiber8% DV2g
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