WHITE CHOCOLATE & RASPBERRY MILLE-FEUILLES
PREP + COOK TIME 45 MINUTES MAKES 9
1 sheet frozen puff pastry, thawed 50g white eating chocolate, melted 1 tablespoon raspberry jam
½ cup (125ml) thickened cream
50g white eating chocolate,
60g fresh raspberries
30g white eating chocolate,
1 tablespoon thickened cream, extra 1 tablespoon icing sugar 1 Preheat oven to 240°C/220°C fan. Grease an oven tray and line with baking paper.
2 Place pastry sheet on tray; place a second oven tray on top of pastry to weigh it down. Bake for 15 minutes or until pastry is browned and crisp. Cool for 2 minutes.
3 Spread pastry sheet with melted chocolate, then jam. Cut into 18 rectangles.
4 Beat cream in a small bowl with an electric mixer until firm peaks form; fold in grated chocolate.
5 Spread cream mixture over jam; sandwich pastry rectangles with raspberries.
6 Stir chopped chocolate and extra cream in a small heatproof bowl over a small saucepan of simmering water until smooth.
7 Drizzle mille-feuilles with chocolate mixture; dust with sifted icing sugar.