Millefeuille shortcakes

Ingredients

Puff pastry

750 grams (26.5 ounces) flour
150 grams (5.3 ounces) soft butter
10 grams (0.35 ounces or 2 teaspoons) salt
315 grams (11.1 ounces or 1 1/3 cups) ice cold water
0.5 teaspoons vinegar
454 grams (16 ounces or 1 pound) frozen butter cubes

The cream

400 grams (14.1 ounces or 1 2/3 cups) whipping cream
80 grams (2.8 ounces or 2/3 cup) powdered sugar

Additionally

raspberries, to taste

Equipment

Stand Mixer:
Essential for blending your dough ingredients smoothly. If you don't have a stand mixer, a hand mixer or even mixing by hand will do, just be prepared for a workout! 🥄
Rolling Pin:
Crucial for achieving those thin and delicate layers in your puff pastry. A marble rolling pin helps keep the dough cool, which is key for flakiness.
Cling Film:
Perfect for wrapping and chilling your dough to keep it fresh and prevent the butter from melting. Don’t overlook this step; it’s what keeps your pastry layers in check! 🌟
Baking Tray:
Ensure it’s large enough to accommodate your pastry layers without crowding. Use parchment paper to prevent sticking and achieve an even bake.
Piping Bag:
Helps you add the cream filling precisely and beautifully. If a piping bag is not available, a simple zip-lock bag with a corner cut off can work as an alternative.

Instructions

Step 1

1. Mix the flour, salt, and softened butter in a mixer with a paddle attachment until combined. Don't overmix; stop once the ingredients are just combined.

Step 2

2. In a separate bowl, combine the water and vinegar. Add this mixture to the flour and butter, and knead the dough just until the ingredients come together. Avoid over-kneading to prevent tough dough.

Step 3

3. Add the ice-cold butter cubes to the dough and mix briefly. It's important that the butter pieces remain intact in the dough as this results in the desirable layers when baking.

Step 4

4. Shape the dough into a square, wrap it in cling film, and refrigerate for at least an hour. Chilling the dough helps with the layering effect, making your puff pastry flakier.

Step 5

5. Roll out the chilled dough into a rectangular shape. Fold the edges towards the center, then fold the dough halves on top of each other so it resembles a book. Refrigerate for 30 minutes. Work quickly to keep the butter from melting.

Step 6

6. Repeat this rolling and folding process several times, each time refrigerating the dough for 30 minutes before the next roll. This folding technique is crucial for creating flaky layers.

Step 7

7. Divide the dough into four 30x40 cm (11.8x15.7 inches) layers and bake in a preheated oven at 392F (200C) until golden brown.

Step 8

8. Whip the chilled cream with powdered sugar until stiff peaks form. For best results, ensure your whipping cream and utensils are very cold.

Step 9

9. Cut the baked puff pastry into desired shapes and layer in threes, filling each layer with whipped cream using a spoon or pastry bag. Top with raspberries or berries of your choice.

Servings

Picture this: a beautifully set table with a platter of your homemade puff pastry, layers of golden, flaky perfection topped with luscious whipped cream. 📸 It’s the kind of dessert that not only delights the taste buds but also impresses the eyes. **Serve with a sprinkling of fresh raspberries** to add a burst of color and a tangy contrast to the creamy sweetness. 🍇 For a more decadent finish, **drizzle a bit of melted chocolate** on top and watch your guests’ eyes light up. 🍫 Or keep it light and pair with a cup of Earl Grey tea or a glass of chilled rosé. 🍷 🍵 Hosting a brunch? Make mini versions of these puff pastries for a bite-sized delight that’s perfectly elegant yet incredibly satisfying. No matter the occasion, these pastries are bound to be the centerpiece of your spread. 🌟

Variations

Want to make this recipe **gluten-free**? Swap out the all-purpose flour with a high-quality gluten-free flour blend. Be sure to add a teaspoon of xanthan gum to help the dough come together and stay elastic. 🥳 For a **vegan twist**, replace the butter with vegan butter. 🌱 Use coconut cream instead of whipping cream and sweeten it with powdered sugar to taste. Also, make sure to use a vegan egg replacer, such as a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) if the recipe calls for an egg wash on the puff pastry. 🌟 With these simple swaps, you can enjoy a delightful, flaky pastry that caters to everyone’s dietary preferences without sacrificing taste. 🥥💚

Faq

What can I use if I don’t have a stand mixer?
While a stand mixer is handy, you can mix the dough by hand or use a hand mixer. It might require a bit more elbow grease, but it will still do the job.
How do I keep the butter from melting while rolling out the dough?
Keep everything as cold as possible. Chill your rolling pin, use ice-cold water, and work quickly. If your dough starts to warm up, pop it back in the fridge for a few minutes.
Can I make the puff pastry ahead of time?
Absolutely! You can prepare the dough in advance and keep it wrapped in the fridge for up to 3 days or freeze it for up to a month. Just thaw it in the fridge overnight before using.
What’s the best way to cut the pastry layers evenly?
Use a sharp knife and a ruler to measure and mark your cuts. This ensures precise, straight edges and uniform layers.
How can I make my cream filling more stable?
Mix a bit of gelatin into the whipping cream or use a stabilizing powder like Whip It to keep the cream stiff and prevent it from melting.
Can I add flavors to the dough?
Yes, you can infuse your dough with flavors. Try adding a teaspoon of vanilla extract or citrus zest to the dough mixture for an extra punch.