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Lychee and Rosewater Mille-Feuille

A wonderful and surprising recipe 'Lychee and Rosewater Mille-Feuille' for Valentine's Day created by Robert Veitch, Grand Diplôme Alumnus and Professional Thai Cuisine Student from Le Cordon Bleu Dusit. This hearty and sweet recipe comprises of the layers of buttery pastry with a decadent, fresh, creamy lychee and rosewater cream, refreshing lychees, with a hint of raspberry dusting. It will surely shift your heart closer to your love ones in this special loving day!


Inverted Puff Pastry
Butter Layer
  • 500 g dry butter
  • 250 g flour
  • 475 g flour T45
  • 12 g salt
  • 240 g water (cold)
  • 50 g butter (melted)
  • 25 g corn starch-----
  • 20 g syrup 30° baumé
Lychee & Rose Water Diplomat Cream
  • 21 g cream
  • 192 g Lychee purée
  • QS rose water
  • QS pink food colour
  • 39 g egg yolf
  • 10 g cream powder
  • 10 g flour T55
  • 45 g sugar
  • 3.6 g gelatin powder
  • 18 g water
  • 35 g butter
  • 354 g pastry cream
  • 93 g butter
Raspberry Jam
  • 120 g raspberry frozen
  • 48 g sugar
  • 3.6 g NH pectin
  • QS salt
  • 2 pcs white Chocolate with Logo
  • QS edible silver leaf
  • 6 pcs dehydrated raspberry
  • 8 pcs canned lychee fruit in syrup , diced
  • 6 pcs fresh raspberries
  • QS edible rose flower


Preparing Puff Pastry
  • 2 single 2 double turns and roll 3mm thick. Bake 200° > 170° 20-25 mins
Making Lychee & Rose Water Diplomat Cream
  • Bring the cream, milk, rose water, colour and purée to a boil. Blanchir the eggs and sugar, then add the flour and cream powder.
  • Pour half of the liquid into the eggs and return to the pot.
  • Cook out and finish with the bloomed gelatin and butter
  • Cool in a stand mixer with a paddle attachment. Then fold in the whipped cream.
  • Pipe onto the puff pastry (Tip 8-10ø)
Making Raspberry Jam
  • Warm the frozen raspberries then add the sugar, pectin and salt. Bring to a boil and cook until desired texture. Cool and store in a piping bag
  • Pipe inside the Mille Feuille, between the diplomat cream.
  • Dehydrate the raspberries in the dehydrator at 50° overnight. Use a microplane to create a powder for the decoration.

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