Do you want to try a delicious dessert with a ‘thousand layers’ of utter delight? If you do, Gordon Ramsay’s millefeuille is the one. Millefeuille literally means ‘a thousand layers’. This French dessert is made with puff pastry that is cut to reveal the beautiful layers that’ll leave you in awe.
The pastry is cut and layered with a cream that is flavored with fresh vanilla beans, orange zest, and an orange-flavored liqueur. If you have it, Grand Marnier liqueur is Gordon Ramsay approved. This gives a citrusy flavor to the cream and to the overall pastry.
This cream is just splendid when combined with a slightly caramelized puff pastry. Top the cream with fresh raspberries and you are ready to bite into a slice of crispy pastry heaven. Just thinking about it makes my mouth water. If you don’t believe me, Gordon Ramsay calls it “a dessert to die for”. Let me tell you more about this recipe so you can make it and see for yourself what the hype is all about. But first, check out some other recipes from the Chef’s delight.
1. Gordon Ramsay’s Stir Fry– Cook a healthy and scrumptious home meal with stir fry recipe from Gordon Ramsay. It is really easy to make and takes no time.
3. Gordon Ramsay’s Scrambled Eggs– This is a great breakfast to start your day with. You can get both; taste as well as nutrition with this dish.
4. Gordon Ramsay’s Dauphinoise Potatoes– Gordon Ramsay hits the right notes when it comes to French recipes. The super creamy potatoes are easy to make and will be ready in no time.
What Equipment Will You Need For Gordon Ramsay’s Millefeuille?
- Non-Stick Baking Tray- You need the non-stick baking tray to bake the pastry. The non-stick part comes in when you don’t want the pastry to stick to the bottom.
- Oven- The oven plays a part in ‘puffing’ the pastry and cooking it.
- Whip- The whip is used to whip the cream a beat.
- Spatula- You’ll find it earlier in the recipe that you can’t whip everything and need to fold a few ingredients. That’s when the spatula comes in handy.
- Mixing Bowl- Gordon Ramsay’s uses a fancy bowl to whip the cream, but you can use a regular one.
- Piping Bag- The piping bag will be used to layer the cream. You can use a plain nozzle with it.
- Bread Knife- The bread knife is used to cut the pastry. I mean, you wouldn’t want to cut the pastry with a butcher’s knife, would you?
- Sift- This little guy has a small role. It is used to dust the pastry with some icing sugar.
Grater- Use this to freshly grate the zest of the orange.
How Much Time Will You Need To Make Gordon Ramsay’s Millefeuille?
|Preparation Time||Cooking Time||Total Time|
|5 minutes||25 Minutes||30 Minutes|
What Ingredients Will You Need For Gordon Ramsay’s Millefeuille?
- Ready Rolled All-Butter Puff Pastry- Gordon Ramsay says in his recipe to buy a puff pastry. That’s what I think you should do as well. I mean, you can make your own pastry at home, but if Gordon tells you to buy it, I suggest you buy it.
- Fresh Raspberries- You’ll also notice Gordon Ramsay uses the word ‘fresh’ quite frequently. It is because fresh ingredients like raspberries accentuate the flavor of the recipe to a whole new level.
- Icing Sugar- Icing sugar will help you caramelize the pastry and to dress the millefeuille like a bride in white.
- Orange- You don’t need the whole orange, just its zest. But I’ll recommend you eat the poor orange too.
- Double Cream- The double cream just gives better texture, volume, and taste to the dish.
- Orange Flavored Liqueur- The liqueur is used to accentuate the orange notes in the cream and also add a bit of depth. If you want to make it exactly like Gordon, use Grand Marnier.
Steps To Make Gordon Ramsay’s Millefeuille Recipe
1. Puff The Pastry
First, you need to lay the pastry dough on the baking tray and lightly dust the dough with icing sugar because you need a slightly caramelized pastry dough. Pop it in the oven and bake it until it puffs up.
2. Whip Up The Cream
While the pastry is ‘puffing up’, pour the cream into the mixing bowl. Now, add the vanilla seeds to the cream and use the whip that we talked about. Whip the cream until it has a thick and smooth consistency. Add freshly grated orange zest and a teensy bit of liqueur to it. Don’t whip it, rather fold them in.
3. Take Out The Knives
When the pastry is cooked, take it out and cut it using a bread knife. Now, the prep is all done. Let’s layer everything up.
4. Get, Set, Layer!
Pipe a dot of the cream on the serving plate. Start with a layer of puff pastry, then pipe three lines of the beautiful cream on top of it. Place the raspberries over the cream, 2×2. Then, place the puff pastry with the caramelized side down over the raspberries. Repeat the layering of cream and raspberries in the same fashion. The final layer will be your beautiful puff pastry. Dust this beautiful dessert with icing sugar and it’s ready!
|Saturated Fat||5.2 g|
|Trans Fat||0.1 g|
|Polyunsaturated Fat||8.2 g|
|Monounsaturated Fat||4.8 g|
|Dietary Fiber||0.6 g|
How Will Your Recipe Look and Taste?
The millefeuille looks stunning. You can see the layers of the golden puff pastry and the raspberry gives a great hit of vivid red color to the dish. As far as taste is concerned, in Gordon Ramsay’s words, this dessert tastes “sensational.” You’ll get the crunch of the caramelized pasty. There are hints of orange zest and liqueur in the cream, along with the vanilla seeds. The fresh raspberries give a sweet and a bit tangy flavor. Everything comes together and gives you a balanced and sweet dessert.
Gordon Ramsay’s Millefeuille Recipe
- Non-Stick Baking Tray
- Mixing Bowl
- Piping Bag Fitted With A Plain Nozzle
- A Bread Knife
- 375 g Ready Rolled All-Butter Puff Pastry
- 200 g Fresh Raspberries
- 3 tablespoons Icing Sugar (plus some more to dust)
- 2 Vanilla Beans (seeds)
- Zest of 1 Orange
- 600 ml Double Cream
- ½ tablespoon Orange Flavored Liquer (like Grand Marnier)
- Preheat the oven to 220℃.
- Now, place the pastry dough on the non-stick baking tray. Dust it with a generous amount of icing sugar and place it in the oven, and bake it for about 8 minutes.
- After that, reduce the temperature to 200℃ and bake the pastry for another 8-12 minutes until the pastry is golden, caramelized, and puffed-up.
- Meanwhile, pour cream into a mixing bowl and add the vanilla seeds to it. Whip it until the seeds get mixed and the cream is smooth and thick.
- Add freshly grated orange zest and orange liqueur to it and fold them in.
- Unwrap the piping bag over your hand to make a pocket and put all the cream in it.
- When the pastry is cooked, take it out and cut it with a bread knife into 3 equal slices.
- Now, pipe a small amount of cream on top of the serving plate and place one slice of pastry over it.
- Then, pipe three lines of cream over the puff pastry and place the raspberries over it.
- Place another slice of puff pastry over the raspberries with the caramelized side facing down.
- Again pipe the cream and place the raspberries over the pasty. Top it with the last pastry slice and dust it with icing sugar.
- Your raspberry millefeuille is ready.