Crisp pastry, creamy vanilla layers and a burst of raspberry – this mille feuille made with Selati Sugar is a dreamy dessert that’s as elegant as it is irresistible.   

 Raspberry and vanilla mille feuille 

Pronounced as “meel-foyle”, this dessert layers crisp pastry, creamy custard and juicy raspberries – a match made in heaven.  

Serves 6-8    

Ingredients 

For the custard   

4 egg yolks

½ cup (100g) Selati white sugar   

2 cups (500ml) milk   

¼ cup (35g) corn flour  

½ tsp (2.5ml) vanilla extract   

For the pastry 

1½ (375g) puff pastry sheets   

1 egg, beaten   

½ cup (110g) Selati castor snow   

Raspberries, to serve   

Pistachio nuts, toasted and chopped   

¼ cup (60ml) raspberry sauce or coulis

3 Tbsp (41g) Selati icing snow, for dusting   

Method 

1. For the vanilla custard, cream egg yolks and Selati white sugar  in a large mixing bowl until light and fluffy.  
2. Heat ⅔ of the milk in a large pot over medium-low heat until steaming.  

3. Pour ⅓ of the warm milk into the egg mixture while whisking. Then, pour the mixture back into the pot and whisk.  
4. Mix the remaining milk with the corn flour in a bowl. Give the corn flour mixture a good stir then pour into the milk mixture. Cook over medium heat for 10 – 15 minutes, stirring regularly with a whisk to prevent burning. (The mixture should thicken and bubble for at least 1 – 2 minutes for the corn flour to be fully cooked.)  
5. Once cooked, remove from heat and stir in vanilla.  
6. Pour the mixture into a wide, shallow bowl and cover with cling wrap directly on the surface of the custard. Allow to cool for about 30 minutes then place in the fridge to cool completely.  
7. Preheat oven to 180°C.  
8. For the pastry, cut the pastry sheets in half (15 x 20cm pieces).  
9. Place the 3 pastry sheets on a lined baking tray and weigh the pastry down with another baking tray. 
10. Bake for 20 minutes.  
11. Remove the top baking tray, brush the pastry with egg wash and sprinkle with Selati castor snow.  
12. Bake until golden, about 10-12 minutes. Set aside to cool.  
13. To assemble, pipe the custard on each pastry layer, dot with raspberries and sprinkle with pistachio nuts.  
14. Stack the layers on top of each other, then finish with raspberry coulis and a dusting of icing.  

For more information about Selati Sugar, visit www.selati.co.za. 

Recipe and styling: Lichelle May  

Photographs: Zhann Solomons