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Rhubarb mille-feuille with raspberry caramel Recipe

A seasonal dessert treat - rhubarb mille-feuille served with a raspberry caramel.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Star anise : 1 whole
  • Vanilla pod(s) : 1 whole
  • Caster sugar : 100 g
  • Caster sugar : 50 g
  • Icing sugar : 30 g
  • Rhubarb : 3 bunch
  • Whole egg(s) : 3 whole
  • Semi-skimmed milk : 500 ml
  • Frozen raspberries : 100 g
  • Plain flour : 50 g
  • Cinnamon stick(s) : 1 whole
  • Unsalted butter : 40 g
  • Red wine : 250 ml
  • Filo pastry sheet(s) : 3 whole
Method
  • ETAPE 1

    Preheat the oven to 200 degrees C.

  • ETAPE 2

    Beat the eggs with the sugar and the flour until white and fluffy.

  • ETAPE 3

    Cut the vanilla pod in half and scrape the seeds out using the back of a knife. Mix them in with the milk in a pan and bring to the boil. Once boiling, pour the milk gently into the egg mixture and mix in. Return to the pan and simmer over a medium eat, whisking constantly to cook the flour. Once cooked, pour in to a baking dish, cover with cling film and place in the fridge.

  • ETAPE 4

    Wash the rhubarb then slice as finely as possible. Place in a pan and sweat with a knob of butter. Add the sugar, cinnamon and star anis then pour in the red wine and allow to reduce until you have a very thick syrup.

  • ETAPE 5

    Mix the rhubarb into the cooled pastry cream.

  • ETAPE 6

    Melt half of the butter and brush it over the pastry sheets. Cut the sheets into pieces 2 by 4inches in size. Place on a lined baking tray and cover with a second baking tray and bake for about 8 minutes. Allow to cool.

  • ETAPE 7

    Spread some of the rhubarb pastry cream on to a pastry sheet, cover with a second pastry sheets. Add a second layer of pastry cream and a third sheet of pastry to assemble your mille-feuille.

  • ETAPE 8

    To make the caramel: Melt the 100 g of sugar in a dry pan without stirring. Once the sugar has melted and the caramel has formed add the raspberries and boil for 1 minute. Remove from the heat and drizzle over the mille-feuille to serve.

Chef's tip

«This recipe can also be made using puff pastry sheets. If rhubarb is not available, mix some raspberries or strabwerries through the creme patissiere.»

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