Directions

To bake the pastry layers

1. Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheets. You will have to bake these separately relying on the dimensions of your cookie sheet or oven.
2. Dock the pastry by stabbing holes in it with a fork about each half inch over your complete floor of the pastry. Chill it within the freezer for 10 minutes to make sure that it’s effectively chilled. Puff pastry MUST be baked very chilly.
3. Place one other sheet of parchment paper on prime of the pastry and weight it down with one other cookie sheet on prime. This retains the pastry from puffing an excessive amount of and ensures that it’s crispy when baked.
4. Bake in a preheated 400 diploma F oven for about quarter-hour. Lower the warmth to 375 levels F, take away the highest pan and prime sheet of parchment paper and bake for about one other 5 minutes or so till it’s evenly medium golden brown all through. Cool the baked pastry sheets utterly earlier than filling the layers of the mille feuilles.

To organize the whipped chocolate filling

1. To a double boiler, add 3/4 cup of the whipping cream and three cups of the chocolate chips. Soften collectively slowly till easy. You need this combination to be simply on the melting level, so do not overheat it. If it feels too sizzling to the contact, switch it to a glass bowl and stir sometimes till it reaches a lukewarm temperature.
2. To the bowl of an electrical stand mixer, add the opposite 1 3/4 cups whipping cream, icing sugar and vanilla extract. Whip to agency peaks.
3. Fold the chocolate combination gently into the whipped cream in about 3 parts. Fold solely sufficient in order that there are not any white streaks within the combination. The much less you fold the lighter the chocolate filling will probably be. The chocolate combination should be refrigerated for as much as an hour earlier than use. Fold it gently for a few turns each 20 minutes.

To assemble the mille feuilles.

1. Lay the primary layer of pastry onto a cookie sheet, slicing board or within the backside of a 9×9 baking pan with sufficient paper draping over two reverse sides to assist you to left the mille feuilles out of the pan when they’re utterly chilled.
2. Unfold a skinny layer of the whipped chocolate over the pastry. Place the raspberries in even rows, 1/8 inch or so aside over your complete floor of the pastry.
3. Unfold sufficient of the whipped chocolate over the raspberries to utterly cowl them. You should utilize a piping bag for this objective to make it possible for the raspberries are utterly enveloped in chocolate by piping it into the areas between them.
4. Unfold the chocolate simply to the tops of the raspberries, eradicating any extra and ensuring the raspberries on the edges are utterly lined.
5. Add the subsequent layer of pastry and repeat the method with the raspberries and whipped chocolate earlier than including the highest layer of pastry. Use any extra whipped chocolate to fill any gaps across the edges and to easy the edges. You do not have to be too fussy about it at this level. The sides will probably be trimmed later.
6. Chill the mille feuilles for 4 hours or longer earlier than slicing. In a single day might be finest to make sure clear cuts.

To organize the chocolate ganache for the highest.

1. Soften collectively the chocolate chips, whipping cream, and corn syrup till simply on the melting level. Pour and unfold evenly over the chilled mille feuilles. Chill for an additional hour earlier than slicing.
2. Trim the entire edges of the chilled mille feulles to show the raspberries on the edges. ( the trimmings are the baker’s bonus!)
3. Lower the trimmed mille feille into 8 particular person rectangles or 16 squares. Garnish with extra contemporary raspberries and serve.