How To Make Raspberry Mille Feuille | Малиновый и ванильный мильфей

Welcome to Alex's Yummy Food, today I have a special guest, it's my friend Alex from Birmingham. How's it going everyone? An incredible dessert today, it's raspberry mille-feuille, it's going to be lots of layers, it's going to be nice, very summery and hopefully you'll all enjoy it. Yeah, I hope you enjoy this video, it's going to be really fun cooking together and this is a perfect dessert for any sort of occasion, if you've got someone's birthday coming up or it's a romantic dinner or anything really isn't it? Yeah, get it done. So yeah, let's get cooking. Let's go. This recipe we're going to need fresh raspberries, milk, vanilla extract, eggs, flour, one roll of puff pastry and caster sugar. Get the puff pastry and roll it out on itself. So we're rolling out the puff pastry first. We're going to cut it into nice beautiful circles. Place them onto the grease proof. We're looking at about six that we'll need. The next thing we're going to do, we're going to prick our puff pastry and why do we need to do this anyway? do this so it stops rising too much because we want to keep it as flat as we can and while we let holes in remember there's butter in between all these layers so that means oxygen is going to expand and the steam is going to make it rise nice nice so you heard that guys basically this is very important and it's quite fun to do as well so you know am i doing this right you are give it a good little poke let's poke it down but it doesn't really matter just needs to be you know doesn't matter if it's a little bit rough as long as it's got holes in we're all right we can go there, what I mean, so you can do this with your kids, you know they can just help you out by poking the pastry, giving it a good old like poke, yeah we're all right and that's it really, once you butter it and put some sugar onto your pastry, uh we're going to cover it with another parchment paper with another sheet of parchment paper and this is important, yes, so they don't puff up again, yeah so it stops it from puffing and then we're going to put a weight onto it now and when it, when when they try and rise we keep it quite flat because we want to build it as much as possible, all right cool, so guys preheat your oven to 370 Fahrenheit or 165 Celsius and we're going to bake it for about 25 to 30 minutes while our puff pastry is cooking we're going to be making our delicious cream so we've separated our egg yolks so we've got our five egg yolks in here, four four egg yolks in here it's four guys, not five, but you know and then get our sugars on, mix them together and what we're gonna do, we're gonna cream it together, now we're just gonna fold it in, so this is gonna thicken our pastry cream, make sure we do it until it's all in now, now add your milk into your saucepan add a tiny bit of vanilla extract so once your milk reaches the boiling point, so we're gonna add it into the eggs only a little bit at the start you just need to pour it out of the bowl place parchment paper on top of your cream and let it sit and cool down for about 20 minutes so we're just gonna lift that up really carefully once you put more sugar on top we're gonna bake it again for about five minutes to caramelize the sugar so it looks nice and brown and that beautiful golden color and i've preheated my oven turned it up a bit higher about 250 degrees celsius or 465 fahrenheit place your custard into your piping bag you're gonna pipe the pastry look at this fantastic dessert doesn't look amazing doesn't it so easy to make as you saw we made it what how long did it take us about 10 minutes okay well you know with some chilling time it'll take a bit longer but guys it's it's absolutely beautiful absolutely amazing so good guys and you can make this with strawberries as well yeah strawberry any sort of flowers summer fruit thank you so much for staying with us in the kitchen guys give thumbs up for my friend Alex don't forget to subscribe and share my video and I'll see you next week once you've cut your circles out we're just gonna We're going to start one more day. We can learn Russian. Vyach! Vyach! Privyet! Privyet! Sounds like a rap. You're a one chip and I'm a puffed pastry and no one's saying no, bro. Hello. Once the milk has boiled, yeah? We have Borat in the kitchen. Yes, Borat. Borat, come back.