Millefeuilles with cream and raspberries

Name: millefeuilles with cream and raspberries
Cook time: 50 min
Total time: 95 min
Yield: 4
Cuisine: French
Ingredients: 50 g unsalted butter; 40 g unsalted pistachios; 2 medium sized egg; 5 sheet frozen filo pastry frozen, thawed; 25 g powdered sugar; vanilla bean; 250 ml semi skimmed milk; 75 g granulated sugar; 1,5 el wheat flour; 250 g fresh raspberries

French millefeuilles with pastry cream and raspberries

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Melt the butter in a saucepan. Finely chop the pistachios and split the eggs.
Brush 1 sheet of filo pastry with some melted butter and sprinkle with a thin layer of pistachio nuts and some icing sugar.
Repeat this three more times. Keep some icing sugar behind for pollination. Finish with a buttered sheet of filo pastry.
Cut the filo pastry stack with a sharp knife into 12 equal pieces. Place the piles on a baking tray covered with parchment paper.
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.
Meanwhile, halve the vanilla pod in the length and scrape out the marrow with a knife tip.
Bring the milk, half of the marrow and the sugar to a boil in a pan.
Stir the egg yolks with the sugar into a bowl and stir in the flour.
Mix a dash of warm milk through the egg mixture and pour back into the pan. Stir well.
Bring the pastry cream to the boil while stirring and cook on low heat for about 3 minutes. Stir occasionally.
Let the pastry cream covered in 30 min. Cool.
Place a filo pastry rectangle on a plate and brush with 1-2 tbsp pastry cream.
Divide 6 raspberries with the wide side down. Make another layer and cover it with a filo pastry rectangle.
Make 3 more millefeuilles. Bon appétit! .