Gordon Ramsay's millefeuille is a beautiful and simple recipe. The pastry is golden and caramelized. The cream is a mixture of double cream, vanilla seeds, orange zest, and orange-flavored liqueur.
½tablespoonOrange Flavored Liquer (like Grand Marnier)
Instructions
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.