Mille-Feuille Basket

Get ready to be amazed by this delightful twist on the classic Napoleon pastry! Instead of the traditional puff pastry, we're using flaky filo pastry to create a unique and time-saving version of this beloved French treat. The result? A mesmerizing Mille-feuille basket filled with a luscious almond cream and juicy red fruits that is sure to tantalize your taste buds and impress your guests. Imagine the delicate layers of crispy filo pastry harmonizing with the rich almond cream, perfectly complemented by the burst of freshness from the vibrant red fruits. Each bite is a symphony of flavors and textures that will transport you to pastry paradise. Join me in the kitchen as we journey through the art of creating this stunning Mille-feuille basket, where simplicity meets sophistication in the most delicious way. Stay tuned for tips and tricks on how to achieve the perfect balance of flavors and presentation, making this dessert a showstopper at any gathering. Whether you're a seasoned pastry enthusiast or a curious dessert lover, this Mille-feuille basket is a must-try recipe that promises to elevate your culinary repertoire.

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Vanilla Chantilly

Since the filling is going to be held in a pastry shell, the gelatin remains optional. Soak gelatin in cold water to soften and drain. Partially microwave white chocolate in a narrow container. Infuse vanilla in the hot heavy cream and pour in the chocolate. Mix with an immersion blender. Add the softened gelatin and then the remaining cold heavy cream. Blend well and refrigerate overnight.

Filo-Puff Pastry

Bring butter to room temperature and grease mold generously and coat it with raw sugar. Melt remaining butter for the filo dough. Lay the first filo sheet onto the work surface. Brush out melted butter – repeat this process 6 or 7 more times. For the handle: cut out two 1.5-inch/4.8 cm strips, and stick them together with more fat. Cut into one 14-inch/35 cm strip. Wrap it around an oven proof round device that matches the width of the mold; reserve. For the basket, square off the filo-puff pastry and drape over the prepared mold. Gently, apply dough inside the curves of the mold and trim off excess dough. Place the second mold inside and slightly press down. Scraps can be saved and baked for later use.

Baking

Preheat oven to 375ºF/190ºC with a pizza stone (it helps to caramelize the sugar but it remains optional though). Bake pastry for 15 minutes straight over the pizza stone if so. Otherwise, use a baking tray. Remove the inside mold and add the almond cream. Lower oven temperature to 350ºF/180ºC and put crust back in the oven for 30 minutes more until golden brown. Let cool.

Montage

Give a quick wash to the strawberries, pat dry and cut into pieces except the ones for the topping. Combine strawberries with the raspberry jam; set aside. Whip chilled chantilly to soft peaks. Add strawberry mixture inside the baked crust (save the bowl for the topping). Pipe out a layer of chantilly using a large plain pastry tip and tuck in more strawberries. Decorate the cake with more chantilly but only to cover the edges. Coat strawberries with more jam if desired and fill up the center of the cake with. With a scissors, cut off the ends of the handle if needed and insert it in the cake. Decorate the strawberry mille-feuille basket with mint or edible flowers.
Easter eggs can be added to this edible basket too!

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:I advice test the Mousseline cream puffs recipe. Try the Mille-Feuille step by step video recipe.