Mille-feuille Rings

Directions

1. 1
   Heat the milk with the vanilla until almost boiling. Whisk the egg yolks, sugar and cornstarch until pale. Slowly stir in the warm milk. Pour through a sieve back into the pot and cook while stirring until thick. Stir in the butter, cover with plastic wrap directly on the surface and let cool completely.
2. 2
   Stir the cold cream until smooth. Whip the heavy cream with the stabilizer until stiff and gently fold it in - do not stir. Fill into a piping bag with a round tip and chill.
3. 3
   Preheat the oven to 200 °C (400 °F), top and bottom heat. Prick the whole puff pastry with a fork. Cut out circles (8 cm / 3 in) and cut a hole in the middle (4 cm / 1.5 in) - this makes 14 rings.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

View the Baking Set

1. 4
   Place the rings on parchment paper, cover with a second sheet of parchment paper and a baking tray. Bake for 15 minutes, then remove the tray and bake for another 5-8 minutes until deep golden brown.
2. 5
   Bake the leftover pastry separately without a tray for about 12-15 minutes until golden brown, so it puffs up nicely. Let cool and crumble with your hands.
3. 6
   On one ring, pipe dots of cream alternating with raspberries. Place the second ring on top, pipe a ring of cream and sprinkle with the crumbs. Dust with powdered sugar. Tip: Leftover cream is perfect for dessert glasses. Leftover crumbs can be frozen and used later for dessert glasses or to decorate cakes. If they get a little soft, bake them for 3-5 minutes at 180 °C (350 °F) to make them crispy again.