Mille-feuille Cake

A cake on the grill! Impossible? I say: easy! Having gathered the last raspberries of the year, I decided to bake an elegant French dessert. I chose an unusual baking method — fitting for something so French. And best of all, in just 20 minutes I ended up with a charming little cake with a pleasant raspberry tartness.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Ready-made puff pastry

250

Raspberries

100

Sour cream

1.5

Sugar

0.5

Eggs (only the yolk is needed)

Flour

Vanillin

0.05

Sliced almonds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 33 % 15 g

Carbohydrates 58 % 26 g

256 kcal

GI: 48 / 0 / 52

Cooking method

Cooking time: 20 min

Step 1:

Combine the sugar and egg yolk. Stir until smooth. By the way, it's easier to do this right in the saucepan rather than in a separate bowl.
Step 2:

Transfer the mixture to a saucepan and, stirring constantly, heat it over the lowest heat for three to four minutes, until the sugar starts to dissolve. A whisk is easiest for stirring.
Step 3:

Add the sour cream and mix thoroughly until smooth. The richer the sour cream, the tastier the filling. But mine, as always, is 10%. It works wonderfully too, and it's lower in calories.
Step 4:

Add the flour and vanillin to the filling. Mix thoroughly. Cook over low heat for another four minutes, until thickened.
Step 5:

The filling is ready when its texture is thick enough that a trail left by the spoon stays visible for a while. This kind of filling holds its shape beautifully.
Step 6:

Press plastic wrap against the surface of the filling so it doesn't dry out.
Step 7:

Roll out the thawed puff pastry to no more than 1/16 inch (2 mm) thick. Cut it into three strips lengthwise. A proper mille-feuille is exactly three layers of pastry.
Step 8:

Put the pastry on a preheated electric grill and cook it for seven minutes on the sandwich setting, until golden.
Step 9:

Place the pieces on the grill at least an inch apart so they don't stick together. Mine stuck a little. If you don't have an electric grill, bake the pastry at 400°F (200°C) in the oven until golden. The pieces shouldn't puff up too much as they bake, so lay a sheet of parchment on top and weigh it down with another baking sheet, for example.
Step 10:

Put the cooled pastry cream in a piping bag. Snip the tip about half an inch wide. Assemble the cake on a serving platter. Spread half the cream over the first layer of pastry.
Step 11:

Press the raspberries lightly into the cream. Then add another layer of pastry, the second half of the cream, and more raspberries. Decorate the top layer before serving with a few raspberries, powdered sugar, and any kind of nut flakes. I used sliced almonds.

Because the pastry is rolled out thin beforehand, it cooks quickly on the grill. Plus, since the electric grill plates press on the pieces from both sides, it also solves the problem of the puff pastry rising too much. The cake came out very tender, and the layers crispy, just as they should be for a mille-feuille. The layers shouldn't have time to get soggy from the cream, so assemble the cake right before your guests arrive. Enjoy!