Tuiles

Inspired by The Great British Bake Off series, I followed Mary Berry’s recipe for these beautiful chocolate/vanilla tuiles.
A template for shaping the tuiles mixture before baking is recommended to obtain a thin layer. You can buy it, or try making one by cutting circular holes in a sheet of silicone or plastic.
These biscuits are baked quickly and shaped as soon as they come out of the oven.

A tuile to complete my dessert of red wine poached pear and ice cream.

Vol-au-vents with crème patissière and fresh raspberries.

Using the same puff pastry for the mille feuilles, I have made some Vol-au-vents.
I filled them with  crème patissière and topped with a whole raspberry.

 My platter of puff pastries for tea:)

Mille-feuilles (Napoleons)

This a a French patisserie classic made  up of layers of  buttery puff pastry and crème patissière.

I made the puff pastry from scratch and although tedious, it yielded great results.It tasted great.

Puff pastry was first rolled out and cut into equal length rectangles and baked:

Assembly#1 Raspberry mille feuille: 

3 layers of puff pastries with 2 layers of crème patissière with fresh raspberries.

Assembly#2 Classic mille feuille: 

3 layers of puff pastries with 2 layers of crème patissière and topped with glacé icing.