Heaven on the plate! Classic French recipe for Mille-feuille (meaning thousand sheets) filled with a bourbon vanilla and pistachio pastry cream and fresh raspberries.

The dessert consists of layers of inverted puff pastry that we learn how to make from scratch following series of folds and chills to achieve a perfectly crispy and flaky pastry (inverted puff pastry can be used for plenty of other sweet and savory recipes)

For the filling, we’ll be preparing two types of cream - bourbon vanilla pastry cream and pistachio cream. Fresh, sour-ish raspberries will complement and cut through the sweetness of the creams. We’ll be assembling the dessert the next day after the pastry as well as creams are well set