Ad • Mille-feuille Rings Recipe 🤍✨ The classic mille-feuille with a twist - crispy puff pastry rings with diplomat cream and raspberries 🥰 📝 Ingredients Makes: 7 pieces • 1 sheet puff pastry (24 x 40 cm / 9 x 16 in) Diplomat cream: • 250 ml milk (1 cup) • 3 egg yolks • 50 g sugar (¼ cup) • 30 g cornstarch (¼ cup) • 1 vanilla bean or 1 tsp vanilla extract • 15 g butter (1 tbsp) • 200 ml heavy cream, well chilled (¾ cup) • 1 packet whipped cream stabilizer Also: • about 125 g raspberries (1 cup) • powdered sugar 🤍 Instructions 1. Heat the milk with the vanilla until almost boiling. Whisk the egg yolks, sugar and cornstarch until pale. Slowly stir in the warm milk. Pour through a sieve back into the pot and cook while stirring until thick. Stir in the butter, cover with plastic wrap directly on the surface and let cool completely. 2. Stir the cold cream until smooth. Whip the heavy cream with the stabilizer until stiff and gently fold it in - do not stir. Fill into a piping bag with a round tip and chill. 3. Preheat the oven to 200 °C (400 °F), top and bottom heat. Prick the whole puff pastry with a fork. Cut out circles (8 cm / 3 in) and cut a hole in the middle (4 cm / 1.5 in) - this makes 14 rings. 4. Place the rings on parchment paper, cover with a second sheet of parchment paper and a baking tray. Bake for 15 minutes, then remove the tray and bake for another 5-8 minutes until deep golden brown. 5. Bake the leftover pastry separately without a tray for about 12-15 minutes until golden brown, so it puffs up nicely. Let cool and crumble with your hands. 6. On one ring, pipe dots of cream alternating with raspberries. Place the second ring on top, pipe a ring of cream and sprinkle with the crumbs. Dust with powdered sugar. Tip: Leftover cream is perfect for dessert glasses. Leftover crumbs can be frozen and used later for dessert glasses or to decorate cakes. If they get a little soft, bake them for 3-5 minutes at 180 °C (350 °F) to make them crispy again. Enjoy! 🤍 - @foodwithstyle_official