Raspberry Millefeuille with Pain d'Antan bread, seen from the front at a slight angle

Raspberry millefeuille with Pain d'Antan bread, front view, highlighting the puff pastry and layers

Raspberry millefeuille at Pain d'Antan seen from above, decorated with raspberries and a light sprin

Raspberry Mille-Feuille

Crisp, creamy and intensely fruity, our Raspberry Mille-Feuille is a great patisserie classic reimagined with generosity. Delicate layers of puff pastry alternate with a smooth cream and a vivid raspberry coulis for an elegant dessert that unites tradition and freshness.

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The perfect balance between the crunch of the butter puff pastry and the lightness of the natural vanilla pastry cream is the signature of this piece. The raspberry, tangy and bright, cuts through the sweetness of the cream without overpowering it. The foundation is a meticulously crafted puff pastry, caramelised just enough to hold its shape when sliced.

Pasteurised cream, raspberry, milk, butter, wheat flour, water, sugar, invert sugar, almonds, hazelnuts, invert sugar syrup, pectin, sodium citrate, salt, vanilla concentrate, potato starch, natural vanilla, beef gelatine, maize starch, carotene colouring, riboflavin colouring, natural vanilla flavouring, carrageenan.

Allergens: Gluten (wheat), milk, tree nuts (almonds, hazelnuts).

1,181 kJ / 282 kcal · Fat: 20.6 g (of which saturates: 12.8 g) · Carbohydrates: 19.8 g (of which sugars: 11.4 g) · Protein: 3.4 g · Fibre: 1.7 g · Salt: 0.07 g

Store between 2°C and 7°C. To be consumed on the day of purchase.

FAQ

The puff pastry absorbs moisture from the cream over time. On the day, it is crisp and airy. By the next day, the pastry softens and the texture loses all its appeal — the hallmark of a genuine butter puff pastry with no shortcuts.

Use a serrated bread knife and apply a gentle sawing motion without pressing down. A smooth blade will crush the layers. You can also chill the piece briefly so the cream is firmer when cutting.

Both! The cream is vanilla (smooth and soft) while the raspberry coulis adds brightness and acidity. It is this interplay that makes this mille-feuille so indulgent.

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