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French Vanilla Slice with Raspberries
Learn How to Make the Perfect French Vanilla Slice with Raspberries – Mille Feuille

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For the Pastry
1 Roll of Premade or Homemade Pure Butter Puff Pastry
For the French Vanilla Slice Pastry Cream (Yield 500 grams)
1 Vanilla Pod
30 grams Corn Flour (starch)
80 grams Sugar 40 grams for the milk + 40 grams for the eggs
350 ml Whole Milk (full cream milk)
4 Egg Yolks
30 grams Butter
For the Whipped Cream
100 ml of Heavy whipping cream (pure cream)
10 grams Caster sugar (white granulated sugar)
For the Filling
200 grams of Fresh Raspberries
Icing sugar

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  • Non Vegetarian
  • Medium


  • For the Pastry

  • For the French Vanilla Slice Pastry Cream (Yield 500 grams)

  • For the Whipped Cream

  • For the Filling

  • Toppings



Author – French Cooking Academy

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To prepare the sweet vanilla slice, first take a thick bottom pan and heat it on a low-to-medium flame. Once it is heated, pour in the whole milk and infuse it with the seeds of vanilla pod. Split open the vanilla pod, extract the seeds with a knife and put them in the milk. Gently whisk the milk to bring it to a boil.


While the milk is boiling, let’s make the pastry cream. Put in 4 egg yolks in a bowl and add 40 grams of sugar to it. Whisk the egg yolks vigorously for 2-3 minutes until the yellow colour becomes pale or become slightly whiter.


Now check the boiling milk and add in the other half (40 gms) of sugar. Stir and allow it to boil until it reaches its boiling point. As it starts to bubble up, turn off the heat immediately and whisk it very gently.


After this, add the starch or the cornflour to the egg mix and whisk it again to incorporate with the eggs. Now to add half of the milk to the egg mix, use a strainer and pour in the milk through it to filter out the vanilla pod remainings. Whisk it again to adjust the consistency of the mixture. Later add the other half of the milk and whisk again. Once done, transfer the cream into a pan. Pour it through a sieve again to filter out any bits of vanilla pods if present.


Now, cook the pastry cream on a medium flame and whisk it vigorously until the cream thickens. Switch the heat from medium to low and continue whisking until it becomes a thick cream. Do this for maximum 3-4 minutes. You may refrigerate the cream in a fridge or keeping the cream in a metal container and letting it float on iced water in another container.


Meanwhile, preheat the oven at 200⁰ C or 396⁰ F for baking the pastries. Now, take a roll of premade or homemade pure butter puff pastry and place it flat. Over the pastry, place a sheet of baking parchment paper and place another tray on top of the paper. Now, it’s time to bake the pastry in the preheated oven for about 20 minutes.


Coming back to the pastry cream, whisk the cream again and then add 35 grams of butter to bring creaminess to the cream. Mix it all together until the butter is incorporated with the cream. Now cover the cream with a wrapper to prevent drying of the cream and leave it in the fridge until it is cold. Later, after 20 minutes, take out the baked pastry from the oven and let it cool down.


Now, for preparing the mousseline cream, take a cold deep metal container and pour in the pure cream and whisk the cream vigorously until you get a creamy consistency. Once it is creamy enough, add 2 teaspoons or 10 grams of caster sugar and mix it well.


Next, take out the pastry cream from the fridge and unwrap it. Add 2 tablespoons of Caribbean rum to enhance its taste and mix it again. Later, add the whipped cream and mix it together again.


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