This recipe looks heavy but it is actually light because it is filled with airy

pockets that feel like a whisper when you bite into it. Lukewarm puff pastry with

raspberries and a raspberry sauce is layer after layer of pure rapture. The crisp

shells with soft interiors and creamy custard with warm raspberries and a thick

yummy and tangy sauce make this dessert spectacular. This immaculate recipe

was created by Chef Attilio di Fabrizio for guests at the ultra-luxurious Villa San

Michele in Florence, Italy, a member of the Leading Hotels of the World. Provide

pleasure to your family and close friends with five-star luxury hotel treatment

with this recipe you can now prepare in your own home. This gourmet food

recipe takes some time to practice and perfect so try it twice or three times

before serving it to impress guests.

Make the puff pastry a day before you make this dessert, otherwise, you

can buy it in the market. To test, a well made puff pastry is flaky, rich and buttery

without being heavy. It is not really difficult to make. The basic principle is to

create layers of butter and dough, fold the two and turn them in together. It is

important to work as quickly as possible on a cold surface, careful that the butter

should not melt and incorporate in the dough while you are working on it. To

make this possible, ice water is needed when making the flour and butter

mixture, the butter will remain in its mold while the flour will not be completely

moistened. The dough and the butter must be evenly layered and rolled in the

same thickness. This takes some time of practice to master.

A well-made puff pastry is essential in a French kitchen because you can

make many wonderful desserts with it.

Ingredients

21 oz. puff pastry dough

12.8 oz. creme patissiere (custard filling for pastries and cakes)

0.55 lbs. (8.8 oz. or about 1 cup) raspberries

1/4 cup raspberry sauce

1 oz. light yogurt

3.5 oz. (7 tablespoons) vanilla sugar

6 mint leaves

Preparation Instructions

1. Using some flour so that the dough does not stick on the rolling pin, roll the

pastry to about 3 to 4 millimeters in thickness. Prick the dough all over so it

doesn’t rise too much while cooking. Place on a baking sheet and cook in a 180-

200 degree oven. Sprinkle icing sugar on top of the dough when it is about half-

cooked. Before it begins to caramelize on the surface, remove from oven.

2. Cut eight-centimeter-circles from the cooked pastry and place the raspberry in

rings around the pastry. Use a piping bag to fill the middle with custard. Make two

layers of pastry with the raspberry and custard, heaping one set on another and

covering the top with another circle of pastry.

3. Bake in a 180 degree oven for three to four minutes. Sprinkle with icing sugar.

4. With raspberry sauce, decorate plate and to make a spider web, line with

yogurt. Place the raspberry pastry beside it. Serve.