Dessert - Raspberry millefeuille (Bourgogne Pinot noir)



  • 2 egg whites
  • 60 g sugar
  • 1 pinch salt
  • 60 g flour
  • 50 g melted butter cooled down


  • 60 g single cream
  • 1 egg white
  • 20 g sugar
  • 250 g raspberries
  • A few wild strawberries to decorate


Recipe for 4 persons, extract from "Dessert - Plaisir" by Christine and Bernard Charretoon.

1 - In a bowl, mix all the pastry ingredients to obtain a smooth soft mixture. Leave to rest in the fridge for at least 30 minutes.
2 - With a tablespoon, space out small dollops of the pastry mixture on a buttered sheet. Spread each dollop with the back of the spoon to form a disk 10 cm in diameter and 1 mm thick. You will need 12.
3 - Bake in batches in the oven for 8 to 10 minutes. Watch the pastry, the edges should be golden and the centre should remain pale.
4 - Remove the disks with a spatula and leave to cool on a cooling wire. Whisk the single cream until firm. Whisk the egg white until firm, adding the sugar at the end.
5 - Crush 10 raspberries and add them to the whipped cream then add the stiff egg whites very delicately.
6 - On each plate, place a disk of pastry, garnish with a spoonful of mousse, then a crown of whole raspberries. Cover with a second disk garnished in the same way. Place a last disk that you will decorate with a little cream, raspberries and wild strawberries. Serve the millefeuilles with a raspberry coulis.

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