The Chef in the Hat

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The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.


New Recipe for Bastille Day: Raspberry & Blueberry Millefeuille

The colors of red, white, and blue give this summertime dessert a festive 4th of July look, though it could just as well be in honor of Bastille Day, which is celebrated in France on July 14th, since the French flag has the same color scheme. Whidbeys loganberry liqueur is named for Whidbey Island, which is north of Seattle on the Puget Sound. It adds the ideal complement of berry flavor to the filling, though you could use Chambord, cassis, or another berry liqueur in its place.

The final topping for the millefeuille is a pastry-cream filling that is lightened with a small amount of whipped egg white (just a couple tablespoons), a light finish that gets browned with a blowtorch just before it is topped with fresh berries. You can omit that step, if you like, and simply top the layered pastry with berries. 

Raspberry & Blueberry Millefeuille



  • 1/2 pound Pâte Feuilletée
  • 3/4 cup Crème Pâtissière
  • 1/4 cup heavy cream
  • 1 tablespoon Whidbeys liqueur 
  • 1 large egg white
  • 2 teaspoons sugar
  • 6 ounces fresh raspberries
  • 6 ounces fresh blueberries


  • Raspberry Coulis
  • Crème Anglaise
  • Blueberry Coulis


Preheat the oven to 400F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

Roll out the pâte feuilletèe (puff pastry) on a lightly floured surface (preferably marble) to a rectangle that is 1/16 inch thick and measures about 12 inches wide and 15 inches long. Trim the dough to make 2 rectangles about 5 inches wide and 14 inches long. Refrigerate one of the strips, wrapped in plastic wrap, until ready to bake. Transfer the other pastry strip to the prepared baking sheet and set another silicone baking mat or sheet of parchment paper on top. Set another baking sheet on top of the baking mat and weight it down with a couple of bricks of a cast-iron skillet filled with rock salt. Bake the pastry for 20 minutes. Remove from the oven, carefully turn the pastry over with a large spatula, and re-stack the baking sheets. Bake until the pastry is evenly browned and crisp, about 10 minutes longer. Transfer the pastry to a wire rack to cool completely and repeat with the second pastry strip.

Put 1/2 cup of the crème pâtissière in a bowl and stir to soften it slightly. Whip the cream in another bowl until stiff peaks form, then whip in the Whidbeys liqueur. Whip about 1/4 of the whipped cream into the pastry cream to lighten it, then fold in the remaining cream. Refrigerate until set, at least 1 hour. 

Put the remaining 1/4cup of crème pâtissière in a bowl and stir to soften slightly. Whip the eg white until frothy, then add the sugar and continue whipping until glossy medium-stiff peaks form. Gently fold 2 tablespoons of the beaten egg white into the pastry cream until evenly blended (discard the remaining egg white). Refrigerate until ready to use.

Shortly before serving, transfer the pastry strips to a cutting board and use a serrated knife to trim the strips into rectangles measuring about 12 inches by 4 1/2 inches. Cut the strips across to make twelve 2-inch-wide rectangles. Set 4 of the rectangles on the work surface and spread half of the pastry cream-whipped cream mixture evenly over the rectangles. Top the cream with raspberries, reserving some for garnish; if the berries are large, halve them lengthwise first and set them, cut-side down, on the cream. Spread 4 more pastry rectangles with the remaining pastry cream-whipped cream mixture and set them on top of the raspberries. Top with and even layer of the blueberries, reserving some for garnish.

Spread the pastry cream-egg white mixture over the remaining 4 pastry rectangles and caramelize with a blowtorch or under a broiler. Set the rectangles on top of the blueberries and garnish the tops with the reserved berries.

To serve, squeeze or neatly spoon the raspberry coulis in a strip about 1 inch wide and 3 inches long to one side of each plate. Add a strip of crème anglaise alongside, then a strip of blueberry coulis alongside the crème anglaise. Draw the tip of a knife through the sauces in alternating directions to make an attractive feather pattern. Transfer the berry millefeuille to the plates, just off center and partly over the sauces.