Raspberry and Jasmine Mille-Feuille

Ingredients

• all-butter puff pastry (store-bought or homemade)500g
• powdered sugar, for dusting60g
• whole milk250g
• heavy cream250g
• dried jasmine flowers12g
• egg yolks4
• caster sugar80g
• cornstarch28g
• unsalted butter, cold, cubed40g
• gelatin sheets, bloomed4g
• fresh raspberries250g
• white chocolate, finely chopped100g
• heavy cream (for glaze)60g
• raspberry jam, strained40g
• freeze-dried raspberry powder8g

Method

1. 1.Bring milk, cream, and jasmine flowers to a simmer. Remove from heat, cover, and steep 20 minutes. Strain well.
2. 2.Whisk yolks, sugar, and cornstarch until pale. Slowly pour in warm jasmine milk, whisking constantly.
3. 3.Return to saucepan over medium heat. Whisk continuously until thick and bubbling, about 2 minutes.
4. 4.Off heat, add bloomed gelatin and cold butter. Blend with an immersion blender until smooth and glossy.
5. 5.Press cling film directly on surface. Chill at least 4 hours or overnight.
6. 6.Roll puff pastry to 3mm thick. Dock all over with a fork. Rest in fridge 30 minutes.
7. 7.Preheat oven to 200°C. Place pastry on a parchment-lined tray, top with another sheet of parchment and a second tray.
8. 8.Bake 20 minutes until golden. Remove top tray and parchment. Dust generously with powdered sugar.
9. 9.Increase oven to 230°C. Return pastry uncovered for 4–5 minutes until sugar caramelizes to deep amber. Cool completely.
10. 10.Trim pastry into three equal rectangles, roughly 10 × 25cm each. Work quickly — the caramel is fragile.
11. 11.Whip cold jasmine pastry cream (crème pâtissière) briefly with a whisk until smooth and pipeable.
12. 12.Warm cream for glaze and pour over white chocolate. Stir until melted. Mix in strained raspberry jam and raspberry powder until smooth pink.
13. 13.Pipe pastry cream in generous mounds on the first pastry layer. Press raspberries into every gap.
14. 14.Set second pastry layer on top, press gently. Repeat with cream and raspberries.
15. 15.Place final pastry layer on top, caramel side up. Drizzle or spread white chocolate raspberry glaze in thin lines across the top.
16. 16.Chill 30 minutes to set. Slice with a serrated knife using a gentle sawing motion. Serve immediately.