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This dessert is actually my version of ‘Mille Feuille’~~it’s the easy quick version, and I can assure you it’s gonna be a plate licker! If you don’t know what ‘mille feuille’ is, just go to the trusted source for knowing~~Wikopedia~~
The mille-feuille (French pronunciation: [mil fœj], “thousand leaves”),vanilla slice, custard slice, also known as the Napoleon, is a pastry of French origin.
My rendition of ‘Mille Feuille’ is what I call the ‘fake out’~~for the untrained pastry eye or culinary know-it-all, it’ll be perceived as something really kweeel and fancy! So, go ahead, add some dazzle into the end of the meal, and enjoy all the kudos you’ll be getting! I mean, in the end, it’s all about the taste, right?
1 Vanilla Bean (open and take a sharp knife to remove the bean paste)
16 large fresh raspberries (slice 8 in halves/leave 8 whole)
Balsamic Glaze (Squeeze bottle for garnish)
Fresh mint leaves (garnish)
Roll out pie crust and using a 2-3" cookie cutter, make 12 pieces. Lay on a parchment-paper lined cookie sheet. Brush each with the egg wash. Bake in a preheated 350 oven about 8-10 minutes or until golden brown. Remove and let cool completely.
Combine the mascarpone, heavy cream, and powdered sugar and blend into a smooth consistency. Add vanilla bean paste and blend. Put in refrigerator for about 45 minutes to chill.
Each serving will have 3 rounds with raspberry preserves, mascarpone and berries in between and on top. Garnish with balsamic glaze and mint leaves.
PS~~These pictures are of my 'first' version of this dessert~~I didn't put the raspberries in between the layers~~the later versions were better with the berries!