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Rose Gold Mille-Feuille Towers with Raspberry Cream

Delightful pastry towers filled with smooth raspberry cream and topped with a shimmering rose gold glaze, perfect for impressing guests or indulging yourself.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert, Sweet Treat
Cuisine: European, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1 sheet pre-rolled puff pastry, thawed but chilled
  • 2 tbsp powdered sugar (for caramelization)
For the raspberry cream
  • 1/2 cup fresh raspberry puree (strained)
  • 4 oz mascarpone cheese, room temperature
  • 1/2 cup heavy cream, chilled
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 drop pink gel food coloring
  • 1/4 tsp edible gold luster dust
For the glaze
  • 1/2 cup powdered sugar (for glaze)
  • 1 tbsp heavy cream (for glaze)
  • 1/2 tsp fresh lemon juice (for glaze)
  • 1 drop pink gel food coloring (for glaze)
  • 1/4 tsp edible gold luster dust (for glaze)
For garnish
  • 6 fresh raspberries
  • 1 tsp organic edible dried rose petals, crushed

Method
 

Preparation
  1. Preheat the oven to 400°F (205°C) and prepare a large baking sheet lined with parchment paper.
  2. Roll out your chilled puff pastry onto the sheet, then place another sheet of parchment on top and weigh it down with another baking sheet.
  3. Bake for 15 minutes, then remove the top sheet and dust the pastry with 2 tablespoons of powdered sugar. Return the pastry to the oven uncovered for another 5 to 7 minutes at 425°F (218°C).
  4. Once golden brown, let your pastry cool completely before slicing it into 18 equal rectangles.
Making the raspberry cream
  1. In a medium bowl, combine mascarpone cheese, powdered sugar, vanilla extract, and strained raspberry puree. Mix until smooth.
  2. Stir in the pink gel food coloring and a quarter teaspoon of gold luster dust.
  3. In a separate bowl, whip the heavy cream until it forms stiff peaks, then gently fold it into the raspberry mascarpone mixture.
  4. Transfer the cream into a piping bag and chill for 20 minutes.
Making the glaze
  1. In a small bowl, whisk together powdered sugar, heavy cream, lemon juice, pink gel food coloring, and gold luster dust until thick and pourable.
Assembly
  1. Take 6 caramelized pastry rectangles as your base. Pipe raspberry cream across each rectangle and layer with a second pastry piece, repeating the process.
  2. Crown each tower with a third pastry rectangle, and drizzle the rose gold glaze on top.
  3. Garnish each tower with a fresh raspberry and crushed dried rose petals.

Notes

Serve these towers fresh, ideally within an hour of making them to retain their crispy texture. Store layers separately to maintain crispiness.