* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
Breast cancer awareness and support
This video was specially created by ChopinandMysaucepan to spread the awareness of breast cancer and as a prayer for women who are affected by this illness.
No one makes desserts better than the French. I love French food, with all its rich favours intricate preparation and colorful presentation and desserts are the piece de resistance when it comes to French culinary artistry.
When I had to think of a French dessert to complete our three course French menu for the Royal Selangor jelly mould, I couldn’t decide between creme caramel, creme brulee, tarte tartin, maracon or mousse – all quintessentially french desserts which are famous all around the world today. Finally, I decided on mille feuille, a visually stunning yet easy recipe which can be replicated for any dinner party.
Mille feuille means “thousand layers” in French and this dessert makes use of puff pastry, beautifully buttery and crispy when baked to a golden brown. The layers of crispy pastry offers a great contrast with the creaminess of the whipped cream. This can be made with different fruits but are most commonly served with berries.
I’ve chosen raspberries and blueberries, two of my favourite berries, which offer a tart and acidic contrast to the sweet whipped cream. Also, they are the colours of the French flag, a fitting dessert for our French menu. What’s even better is that they herald the spirit of Christmas, especially with the dusting of “sweet snow”, caster sugar!
With this dessert, we have presented yet another 3-course meal that is quintessential French, beginning with a Pinot noir beetroot jelly, followed by a main course of crispy duck with sweet potato mash and French beans.
Day 26 – Dessert: Snowy raspberry mille feuille
This is a fairly simple recipe and we hope you will enjoy making this beautiful dessert. Ingredients 1/2 punnet raspberries Method 1. Cut frozen puff pastry into three concentric circles, 2 cm difference in size each, using the Royal Selangor jelly mould. 2. Place them between two sheets of baking paper and weigh them down with another tray to prevent them from puffing up too much. 3. Bake in a 200 deg C oven for 10 minutes and then remove the weight and bake uncovered for another 5 minutes golden brown. 4. Remove from oven and slice each baked disc into half. 5. Whip pouring cream, caster sugar and rasberry liqueur for 5 minutes with a whisk till stiff. 6. To assemble, place a pastry disc in the middle of the plate and spread a layer of whipped cream evenly. Arrange raspberries in a circular motion. 7. Place another pastry disc on top and repeat the process till all three pastry discs have been used. 8. Dust with icing sugar and scatter raspberries and blueberries to recreate a Christmas snowy scene.
1/2 punnet blueberries
1 cup pouring cream
1 tablespoon caster sugar
1 tablespoon icing sugar
1 tablespoon raspberry liqueur
1 sheet frozen puff pastry
1/2 punnet raspberries
1. Cut frozen puff pastry into three concentric circles, 2 cm difference in size each, using the Royal Selangor jelly mould.
2. Place them between two sheets of baking paper and weigh them down with another tray to prevent them from puffing up too much.
3. Bake in a 200 deg C oven for 10 minutes and then remove the weight and bake uncovered for another 5 minutes golden brown.
4. Remove from oven and slice each baked disc into half.
5. Whip pouring cream, caster sugar and rasberry liqueur for 5 minutes with a whisk till stiff.
6. To assemble, place a pastry disc in the middle of the plate and spread a layer of whipped cream evenly. Arrange raspberries in a circular motion.
7. Place another pastry disc on top and repeat the process till all three pastry discs have been used.
8. Dust with icing sugar and scatter raspberries and blueberries to recreate a Christmas snowy scene.
We hope you will enjoy this dessert and impress your guests at your dinner party with ths sweet snowy treat during Christmas this year.
So dear readers, what is your favourite French dessert?
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Win an Olympus VG-110 camera
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All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan
Can you believe I’ve never made a mille fueille ?? Raspberries and blueberries are my favourite too. my favourite French dessert would have to be the Napoleon, oh wait, fresh cream eclairs!
I hope you realise you torture all of us who are well in the middle of Autumn 😉 Seriously, this millefeuille is on my to-do Summer list! The chocolate shavings are “the cherry on the cake” as say the French.
I’m soo impressed that you’ve managed to think up such inventive conical recipes and so many of them. My favourite French dessert is Isle Flotant. Poached meringue floating in a rich vanilla custard. Is a conical one of those possible? GG
Bravo to both of you…very impressive presentation…it nostalgically reminds me of a beautiful white Christmas.
I’ve just got back in to eating blueberries. Such a beautiful dessert
Another beautiful dessert!
I love ALL the French desserts.
This one, however is quite lovely, with your presentation, so I choose it for my
Lovely presentation- so adorable!
Just gorgeous! Must admit my heart yearns for your sweet Jelly creations more than the savoury, and I do adore raspberries!
I’m so impressed with your creativity and luscious dishes you prepare. You should make this your full time career. You are amazing!
This looks divine and I would probably never attempt a mille feuille at home.. it always looks so perfect and delicate! Yours looks amazing!
This is so elegant… Simply, elegant………….. That’s all I want to say. Lovin’ the creations you’ve put up so far, can’t believe it’s drawing to a close! All the best
What a yummy dessert and love your presentation!
Reminded me of Christmas and this is lovely presentation that we can use for Christmas dessert!
Oh, all those lovely berries! I want to snatch them all! 😀
Love your sense of humor with the “before the snow” shot! I’ve also enjoyed all of your “top” shots, showing the dishes from overhead — art all the way around! My favorite is creme brulee,and I bet it would be terrific alternating bites with this!
This is a beautiful construction of one of the best dessert pastries in the world. I want one every time I see this photo!