Lemon Raspberry Mille Feuilles

Tuesday, October 07, 2008

Lemon Raspberry Mille Feuilles

I know, I know, it is Fall...so why all the raspberries? And now the lemon? Store diplays, magazine covers and tv shows "fall season" premieres are doing a great job at convincing me it is Fall. Yet, one step outside in the middle of the afternoon keeps telling me otherwise, time and time again. Still wearing flip flops and shorts so I hope you will indulge me for a couple more raspberry posts. I promise the next one will have an autumnal twist.

We are enjoying quite a few dinners outside with the neighbors and the summer grill outs have finally given way to wonderful oyster roasts. It is hard to believe the way our street functions but if you spend one week here it'd be easy to see why I wish I could take the whole street with me if we ever move. It is not uncommon to harbor someone else's dog while they help you run after your own, have about 3 strollers and 8 dogs walking alongside your own crazy little-big ones. A walk up to the dock usually turns into a crabbing or shrimping fest while 2 of the above mentionned dogs decide to go for a swim without giving you notice first.

These are the moments that my soul swell with life and good feelings, the ones that make you wish your arms were big enough to grab a hold of it all. So you let your heart do it. You let all the wonderful strangers in. There will be moves and departures, goodbyes and boxes of macarons dropped at the doorstep of new neigbors. Just let them in...because they never ask why and what.

Our little nucleus likes to gather on the front steps of C&H and the twins. It is much easier to monitor the pets, the kids and we literally can throw a head of lettuce in direction of the picnic table if someone forgot the greens. I have not tossed anything like cakes and desserts, although the twins are polishing their receivers' skills for that very purpose. This past weekend we celebrated A's first time without training wheels, AJ's first three teeth (all or nothing kind of baby!), a tiny peaceful newborn, a kittie and a new neighbor. Somebody rented the house next to ours for the next few months and C. and I started to joke around that she might run away scared after one weekend spent around here. Loud. Busy. Open doors. Skateboards. Loud. Treehouse. S'mores. Frisbees. Did I say loud? I was feeling bad for this poor lady but I remembered the phrase "baptism by fire"...

Saturday night, the steamer started going full blast, we dragged the long narrow table upfront and set out buckets, oyster knives, crackers, wine, cocktails, etc... The kids really wanted to meet this new neighbor and were wondering if she might ever come out and say hi. I laughed and said "don't worry, she will...and fast I bet. If she comes down fast and smiling that means she is hungry and wants to meet you. If it is fast and fuming, run!!!" Within 20 minutes, L. was among us, glass of wine in one hand and my dog licking her other hand clean.

Lemon Raspberry Mille Feuilles

I am just in charge of desserts here. C. has a talent for making a yard or a driveway feel like the front steps of a magical kingdom. She laid down a huge and almost brand new rug she had found on the side of the street a couple days prior, a couple of newly painted red lawn chairs picked up from an army depot store and the kids were watching movies projected on a oversized curtain on the side of the house while the adults were seriously entertaining.

Since the mood was light and the temperatures still in the upper 80s, I decided to bring a summer-ish dessert to our picnic table. The children love to eat what the Pretending-To-Be-Grownups eat, preferably without plates or utensils, and the messier the better. While we delicately forked into our Lemon and Raspberry Mille Feuilles, sometimes separating layer for more of that flaky effect, they exercised perfect gluttony by eating these in two bites, flat. Good thing they were light and not too tangy and that I had made twice the amount necessary!

Light is the word. Mille Feuilles takes its name from the numerous layers puff pastry and although the traditional one, well, the one I grew up on, is filled with vanilla custard and topped with chocolate fondant, once you get the hang of it, the possibilities are endless. Puff pastry is not that difficult to do. No really, I am not just saying that. It requires patience and time, so yes, it best left for a day you are around the house doing other things. Make sure your kitchen is not blistering hot and that you let the dough rest the require amount of time in between each turn. Not only is it crucial to relax it but it also prevents the butter from turning to mush and running out of your dough while you roll.

What you see in the pictures is a quick puff pastry I have been working on and I am really excited of the way it turned out, but I can't give you the recipe quite yet. I will however re-direct you to another one I absolutely love, from Martha Stewart. Works like a charm and make the most tender, flaky dough, and if you have to learn one basic, well hers is a great start. Each layer is filled with a lemon curd mousse and topped with rows of raspberries. Again, feel free to change the fruit as any would work great with lemon. There is plenty of chocolate coming up with the holidays so a little lemon-berry slice is a welcome lighter sight (that is if you forget all the butter in the dough!)

Lemon Raspberry Mille Feuilles

Lemon Raspberry Mille Feuilles:

Makes 6-8 depending on the size of your rectangles.

Kitchen Note: the dough makes more than you need but double wrap it in plastic film and freeze for a later use. You won't regret it.

For the puff pastry:
Makes about 2 1/2 pounds.
3 cups all-purpose flour, plus more for work surface (420 gr)
3/4 cup cake flour (105 gr)
1 1/2 teaspoons salt (7 gr)
4 tablespoons unsalted butter, cut into 1/2-inch pieces, well chilled (60 gr)
1 1/4 cups cold water (295.5 ml)
1 tablespoon all-purpose flour (14 gr)
1 3/4 cups (3 1/2 sticks) unsalted butter, well-chilled (405 gr)

- Make the dough package: In a large mixing bowl, combine both flours with the salt. Scatter butter pieces over the flour mixture; using your fingers or a pastry cutter, mix in the butter until it resembles coarse meal.
-Form a well in center and pour in the water. Using your hands, gradually draw flour mixture over the water, covering and gathering until mixture is well blended and begins to come together. Gently knead mixture in the bowl just until it comes together to form a dough, about 15 seconds. Pat dough into a ball, and turn out onto a piece of plastic wrap. Wrap tightly, and refrigerate 1 hour.
- Make the butter package: sprinkle 1/2 tablespoon flour on a sheet of parchment paper. Place uncut sticks of butter on top, and sprinkle with remaining 1/2 tablespoon flour. Top with another sheet of paper; using a rolling pin, pound butter to soften and flatten to about 1/2 inch. Remove top sheet of paper, and fold butter package in half onto itself. Replace top sheet of paper, and pound again until butter is about 1 inch thick. Repeat process two or three times, or until butter becomes quite pliable. Using your hands, shape butter package into a 6-inch square. Wrap well in plastic wrap, and place in refrigerator until it is chilled but not hardened, no more than 10 minutes.
-Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface. Roll dough into a 9-inch square. Remove butter package from refrigerator, and place it in the center of the dough square. Fold each corner of dough square over the butter package so that it is completely enclosed. Press with your hands to seal.
- Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick. Gently roll out the dough into a large rectangle, about 9 by 20 inches, with one of the short sides closest to you. Be careful not to press too hard around the edges, and keep the corners even as you roll. Brush off any excess flour. Starting at the near end, fold the rectangle in thirds as you would a business letter. This completes the first single turn. Wrap in plastic wrap and refrigerate 45 to 60 minutes.
- Remove dough from refrigerator, and repeat the rolling and folding process, giving it five more single turns. Always start with the flap opening on the right as if it were a book. Mark the dough with your finger each time you complete a turn to help you keep track. Chill 1 hour between each turn. After the sixth and final turn, wrap dough in plastic wrap; refrigerate at least 4 hours or overnight before using.
-Divide the dough in half, double wrap one half with a sheet of parchment paper and plastic wrap and freeze for a later use. The dough can be frozen up to three months.
-Roll one half to a 1/8 inch (3 mm) thick 18x10 or so rectangle and cut out 4x2 rectangles and place them on a parchment paper lined baking sheet. Dock the dough with a fork to let the steam out while baking so your rectangles will be evenly puffed. Bake at 350F until golden brown. Let cool completely before filling with the mousse.

For the lemon mousse:
grated zest of 1 lemon
1 cup (250 ml) lemon juice
1/2 cup (100gr)sugar
2 eggs
1 cup (250 ml)heavy cream
2 pints fresh rapsberries (about 2 cups)

Combine the zest, sugar, juice in a saucepan, and bring to a simmer. In a small bowl, beat the eggs until light. Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Strain and let it cool to room temperature, covered with plastic wrap until ready to use.
In a stand mixer, whip the cream to medium stiff peaks. Incorporate the cooled lemon curd in three additions. Place in a piping bag and pipe (or spoon) onto the puff pastry rectangles. Top with raspberries and repeat to obtain two or three sheet stacks.

91 comments:

VeggieGirl said...

Fall, schmall - no matter what ingredients you choose to use for your latest dessert creation, it always looks DIVINE!!

Glad that you've been enjoying yourself and are spending time with great company :0)

Fuji Mama said...

The milles feuilles look absolutely heavenly! I agree, a bit of something light is just the ticket before we overindulge in all of the chocolate. That's not to say that I'm not looking forward to all of that chocolate . . . :-)

Jodie said...

wow, this is GORGEOUS!

Joanna said...

Love your neighbourhood stories, great way to live. And looking forward to reading about the quick puff pastry when you're ready to post about it

This looks lovely, as ever

Joanna

Snooky doodle said...

wow this milles feulles looks great as always. Your neihbourhood aeems a nice place to live in :)

Sylvie said...

I like your little glimpses of summer that seems to be truly over now. At least here in the UK it is. The last few weeks have been definitely autumnal.

Emily Rose said...

your neighborhood sounds enchanting! As always, gorgeous photos! I look forward to your puff pastry recipe.

Marian Quirós said...

¡¡exquisitos¡¡

the italian dish said...

GORGEOUS! (as usual) I have never attempted to make puff pastry - it looks divine! I loved reading about your neighborhood.

ParisBreakfasts said...

As far as I'm concerned you can do whatever you want whenever you want - watermellon in winter - you name it!
Just keep it pretty :)

cindy* said...

fall is only now starting to kick in here and this past weekend was full of raspberries and lime for me. just getting the last bits of summer squeezed in i guess.

glamah16 said...

I love the sound of your hood with the twins, dogs, and friendly neighbors. That puff pastry lloks delecatable! Hopefully you will have your version in the book.

roxana said...

I always love your posts, even though i don't send comments, the pictures are so beautiful, and the recipes so tempting. My daughter loves reading it too, she is only 9, and she is asking every time: "can you believe mom how magical her pictures are and how inspired she is?". She is so right, everything here is not just perfect, but shows your amazing gift and love for what you make. I would love to move to your neighborhood.

veron said...

Beautiful layers. For some reason I am seeing gorgeous raspberries in my supermarket lately and they even taste very good.

Rosa's Yummy Yums said...

So pretty and photogenic! Those Millefeuilles are fantastic! Raspberries and lemon, that's a gorgeous combo!

Cheers,

Rosa

Mike of Mike's Table said...

That's a great looking mille feuille! Autumyn ingredients or not--heck, I've still got unpublished posts from last winter, so I can entirely sympathize with not-quite-in-season posts, lol.

Tanya said...

Those are beautiful! I say use those raspberries for as long as possible!

barbichounette said...

C'est très beau !!!
Bravo !
Bizzzzzzz
Barbichounette

La cuisine des 3 soeurs said...

Pour moi, il n'y a jamais assez de desserts aux framboises fraîches, le citron renforce encore le côté acidulé, croustillant et crémeux en un bouchée, trop bon.

mimi said...

i'll forgive your out of season raspberries when what comes out of them looks this delicious!! gorgeous little desserts. i've been wanting to try puff pastry myself, thanks for the info about martha's recipe.

Helene said...

Beautiful pictures. This should be one of my winter project to try puff pastry. Looks good with the raspberries.

Trinidad said...

c'est superbe !! mais j'aimerais bien lire en français ;-) tant pis pour moi !

Vera said...

Helen, the dessert looks amazing!

amy said...

it's delicious, whatever the season!

Rachel@fairycakeheaven said...

ooo heaven and deginitely my idea of a heavenly dessert!!! DIVINE!

annies! said...

The puff pastry's layers you have pictured in your photo are simply perfect! I think I'll adopt this recipe for my first self-made puff pastry!

Mevrouw Cupcake said...

These are definitely going on my Meverouw Cupcake Hundred list!

Philo said...

comme Trinidad tu fais tellement de belles choses que c'est dommage de ne pas avoir la version française.
C'est encore magnifique

Nicole said...

These are absolutely gorgeous! I will have to try Martha's recipe as I have been wanting to do my own puff pastry.

Scheharazade said...

Oh my god ! It's look like delicious !^^

Lori said...

I dont mind all the raspberries. Anything you make is always beautiful to look at and tempting to make. This one is no different, begging to be made!

How nice your neighborhood is (I suspect you may have something to do with that).

The Bites said...

Absolutely beautiful! I have to make this.

Irene said...

Wow, and I seriously mean wow! I've never had something like this (surprising, huh), but I will need to remedy that stat! I think I moved a few inches towards my screen so that I could maybe smell this dessert through the computer... Your street sounds just wonderful.

jo said...

This looks absolutely yummilious (if ever there is such a word). I've been wanted to try Millefeuilles for some time now.

Camille said...

Like a little girl's fairy tale! Very pretty, very delicate and, of course, looks very delicious.

eliza said...

something i haven't tried before, making my own puff pastry. absolutely mouth watering!

Andrea said...

Man, I wish I were one of your neighbors!! You're lucky you still have summer weather, here it's definitely fall. No more shorts, although I'm not letting go of the sandals yet. But we also don't really have anymore raspberries. I'll just live through your photos. I love that little fork, by the way! Is it wooden?

That Girl said...

I'm feeling very similar to you with this uncharacteristically warm weather.

Shalum said...

this is very pretty :) great job!

Tartelette said...

Andrea: the fork is bamboo. Cheap, reusable and great for picnics.

Mrs.French said...

first your photos are stunning and second, I would absolutely love to sample this...

pecete said...

It's lovely... But I have a question: Is cake flour necessary this recipe? If we don't have, which flour use it? Thank you...

pecete said...

It's lovely... But I have a question: Is cake flour necessary this recipe? If we don't have, which flour use it? Thank you...

• friedl • said...

beautifull !

trupeach said...

your street sounds magical!
and your neighbors are so lucky to be showered with such fine desserts.

Maria said...

Your puff pastry looks perfect! This dessert is stunning! You are lucky to still have warm weather!

Tartelette said...

Pecete: you can use all purpose flour but meadure out one cup and remove 3 Tbs of it.

Mallory Elise said...

oooooh so so so pretty, you say still summer but those look like christmas! and oyster roasts? ahhh please please invite me over!

Mallory Elise said...

oooooh so so so pretty, you say still summer but those look like christmas! and oyster roasts? ahhh please please invite me over!

nadia said...

dear helen, how beautiful..this has brought back so much, mostly my grandmother...I can hear her voice thanks to you..."chere grandmere qu'est ce que tu veux" "a porte moi quelque chose de Bon"
comme quoi

"un mille feuilles"

thank you for this helen.

The Short (dis)Order Cook said...

I envy you. I love summer and I have to be dragged kicking and screaming into fall. Unfortunately, it's unavoidable here in NY. At least we get beautiful leaves to make up for it (and lots of fresh apples and pears). Eventually I get used to it, and even enjoy it a little.

Still, I loved the little piece of summer I got from this post, both from your delicious dessert and the wonderful description of your neighborhood.

I was just commenting in someone blog that I have never made puff pastry and I won't be disappointed in myself if I never do, but you might just be changing my mind. I'm always saying I need to be more fearless in the kitchen.

Patricia Scarpin said...

You know I won't be the one complaining about lemon desserts... ;)
And with raspberries - such a dream!

Eileen said...

Oh, what could be better; lemon and raspberry. What a great combo. And as a mille feuilles... perfect!

Annemarie said...

As ever, Helene, these look beautiful. My raspberry bushes are somehow still kicking out some luscious berries, and this looks such a beautiful way to send them off until the come back next year.

Y said...

*sigh* what a great sounding neighbourhood, and what a lovely dessert. I bet everyone (including me) who isn't your neighbour, wishes that they were!

LazyKay said...

Oh my mouth is watering!

xxxxxx

Chocolate Shavings said...

Tartelette you did again! This looks amazing. Can I move on your street..? :)

Chez US said...

Helen,

This looks fantastic! I was just thinking this morning that I need to figure out how to make puff pastry since we are doing this local challenge and I need a wonderful dessert for a prewedding get together this weekend. I came to you as I knew I could count on something wonderful being here!

D.

Dana McCauley said...

I see your signature red currants are still appealing, too! If it was warm enough here for flip flops and shorts, I'd play endless summer, too. Go for it!

Katina said...

Your desserts look impeccable, not to mention delicious :)

Peabody said...

Simply gorgeous. You make whatever you want no matter what type of year. It is most definitely Fall here though, I think our high tomorrow is 48F.

Arfi Binsted said...

fantastic job on both photography and the finished produce, Helen, as usual :)

Flo Bretzel said...

Voilà un 1000 feuilles bien élégant...et bien gourmand!

Zoe Francois said...

I just love that you make your own puff pastry! You really are amazing. It looks fabulous.

Anonymous said...

I think I really want to move next to your home, taking lessons from your excellent baking skills!

Thanks so much for always giving us a reason to believe in this life!

miri said...

You never seize to amaze me with your gorgeous desserts! So what if it's fall already? Keep bringing on those delightful berry desserts! I love reading your neighbour stories, and the great time you all are having together. Great to have such neighbours!

Clumbsy Cookie said...

I would love to live in a place like your street! I would make mille-feille all the time lol! Divine, as usual!

Rico said...

sooo!! light and tasty is a sure must try.
I love it so keep cooking.
Maybe you'd like to follow my blog and try some of my recipes too. @
http://ricocoffeeshop.blogspot.com

Alexa said...

You warmed up my cool Autumn day with your beautiful summery dessert.

ParisBreakfasts said...

Oooooooo
Mille Feuilles shoes comingup after the Macaron shoes!!!

Kim said...

Let's see did you run out of these, and if not would, they still be good on Monday? It is so hard to believe that I live near you, yet when I hear you describe your neighborhood it sounds so far away. Just delightful, is all I have to say. Except that I would love to create my neighborhood into yours.
Your post put a smile on my face this morning!

nicisme said...

One of my favourite desserts! And your pastry is a dream with all those flaky layers.

Helena said...

Helen, do you always have to make everything look so delicious and pretty? I am getting fat just looking at them!!

LyB said...

I love how you say this dessert is light if you forget all about the butter in the dough! :D It looks simply exquisite, I must try my hand at puff pastry.

Amanda said...

Absolutely beautiful! Your photos are always amazing and inspiring. What a joy!

Ash said...

These look awesome! I want one!!!

Aran said...

this is stunning helen! i have a soft spot for mille feuille as you might know!

Jude said...

I'll be looking forward to your puff pastry post.. Trying to master the classic method but blitz puff pastry is something I haven't quite tried.

Tartelette said...

Thank you all for your comments!

Jude: I am afraid it won't be a post....will have to wait for the book :)

Trixy Tran said...

Your gorgeous pictures and delicious recipes never cease to make me hungry! (:

Sunshinemom said...

So where exactly do you stay? I would so love to be there in that neighbourhood receiving your macaroons and other dainty creations;) I wouldn't be able to have many of these but am sure the family would love it. My kids love your pics too!!

Angela said...

This is so simple yet stunningly beautiful, Helen. Such beautiful writing and photography as always!

Michele @ FoodieView said...

As usual, these look absolutely gorgeous, Helen! Thank you so much for sharing the recipe with us. We are proud to have it included in this week's FoodieView Recipe Roundup.

Take care- Michele

信次 said...

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Anonymous said...

福~
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wendyywy @ Table for 2 or more..... said...

The 3 comments above me are spam.
They are Chinese words that make no sense.

You may delete them if you want.

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