RASPBERRY BUTTERCREAM MILLE FEUILLE

What I love about this classic French pastry is that it looks impressive but is actually not difficult to make. In French mille-feuille (pronounced mil fie) when literally translated means a thousand leaves, named for the many layers in the puff pastry upon which it is based.

Ingredients

• 1 pound package frozen puff pastry
• For the Vanilla Buttercream Frosting
• 4 cups icing sugar (powdered sugar
• 1 cup butter
• 2 tsp vanilla extract
• a few tbsp milk

For the raspberry layers

Raspberry jam for two layers , about a cup or so.

For the Vanilla Glaze

1½ cups icing sugar (powdered sugar)

1 tsp vanilla extract

milk

For the striped chocolate garnish

¼ cup chocolate chips

1 tsp butter

Instructions

• Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheet. You may have to bake these one at a time depending on the size of your cookie sheet. Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold. Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.
• For full instructions please see : www.rockrecipes.com

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