Millefeuille with Raspberries and Cream Cheese Cream

Ingredients

• 240 g flour
• 140 g frozen butter
• 1 piece egg
• 100 g cold sour cream
• 250 g raspberries (frozen) or other berries
• 90 g sugar
• 15 g cornstarch
• 300 g cream cheese or mascarpone
• 90 g powdered sugar
• 150 ml heavy cream 33%

Method

1. Mix 240 g flour with 140 g frozen butter, 1 egg, and 100 g cold sour cream to make the dough. Divide the dough into 6 portions, cover with plastic wrap, and chill for 10-15 minutes.
2. Process the raspberries with 1 egg, 90 g sugar, and 15 g cornstarch until the mixture thickens. Let it cool.
3. Roll one portion of dough thinly to a diameter of 22 cm, lightly sprinkle with sugar, and salt before baking. Bake at 200°C for 7-8 minutes.
4. Process the remaining dough portions in the same way.
5. Once the dough sheets are cooled, cut them to the appropriate size.
6. Whip 150 ml of cream until stiff, mix 2/3 of it with cream cheese, powdered sugar, and vanilla pudding. Fold in the remaining cream.
7. Layer the dough sheets with the raspberry mixture and the cream cheese cream to create the Millefeuille.