- Skill level: Advanced
- Makes: 8 servings
- Nutrition per serving:
- Serving size: 1/8 of recipe
- Calories: 581
- Total Fat: 21 g
- Saturated Fat: 7 g
- Carbohydrates: 90 g
- Fiber: 8 g
- Sugar: 62 g
- Protein: 11 g
- Cholesterol: 197 mg
- Sodium: 139 mg
- Total time: 1 hour 55 minutes
- Prep time: 30 minutes
- Rest: 1 hour
- Bake time: 25 minutes
Ingredients
- 1 vanilla bean
- 1 quart of milk
- Rind from 1 lemon
- 8 large egg yolks
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 2 pounds fresh raspberries
- 1 package frozen puff pastry, thawed
Instructions
- Prepare the pastry cream: Slice the vanilla bean in half lengthwise and scrape the seeds with the blunt side of a knife. Place both the empty pod and seeds in a medium saucepan along with the milk and lemon rind. Heat until it just reaches a boil, then immediately remove the vanilla pod and lemon rind.
- In a separate medium bowl, whisk together the egg yolks, sugar, and flour until smooth. Temper by adding a bit of the heated milk to the yolk mixture, whisking quickly. Return the tempered mixture to the saucepan. Bring to a gentle boil, whisking for 2-3 minutes. Remove from heat and cool completely.
- Cut the thawed puff pastry into 24 pieces of 3-inch squares. Bake per package instructions until golden and crisp. Cool completely.
- Assemble: On a serving plate, layer one puff square with pastry cream, fresh raspberries, and more cream. Top with a second square, repeating the cream and berries. Finish with a third square. Repeat to make 8 stunning stacks.
Indulge in this luxurious treat from Hotel Villa D'Este in Cernobbio, Italycrafted by a pro chef. Its flaky layers, creamy filling, and vibrant berries will elevate your baking game. Note: Recipe untested for home kitchens; bake with joy!
