{"id":503,"date":"2015-09-09T16:03:54","date_gmt":"2015-09-09T16:03:54","guid":{"rendered":"http:\/\/live.pastrysampler.com\/?p=503"},"modified":"2018-05-22T03:38:43","modified_gmt":"2018-05-22T03:38:43","slug":"raspberry-millefuille","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2015\/09\/raspberry-millefuille.html","title":{"rendered":"Raspberry Millefuille"},"content":{"rendered":"<p>How to put together a super easy and great looking dessert, Raspberry Millefuille via Gordon Ramsay.<\/p>\n<p>Begin with taking a sheet of puff pastry, thawed out if frozen. Lay it flat on a non-stick baking sheet. Dust it with a nice even dusting of powdered sugar. Bake it at 220 degrees C\/425 degrees F about 6 to 7 minutes, then reduce the heat to 190 degrees C\/375 degrees F and continue to bake until done and the top turns a golden brown, about 10 more minutes. Cool. Cut into three pieces and stack them using fresh raspberries and a filling of sweetened whipped cream flavored with orange zest, orange liqueur, and vanilla beans.<\/p>\n<p>Easy and delicious.<\/p>\n<h3>Raspberry Millefeuille<\/h3>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/i_EaR9nJHvE?rel=0\" width=\"640\" height=\"360\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to put together a super easy and great looking dessert, Raspberry Millefuille via Gordon Ramsay. Begin with taking a sheet of puff pastry, thawed out if frozen. Lay it flat on a non-stick baking sheet. Dust it with a nice even dusting of powdered&nbsp;<a class=\"read-more\" href=\"https:\/\/www.pastrysampler.com\/blog\/2015\/09\/raspberry-millefuille.html\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"Raspberry Millefuille","jetpack_is_tweetstorm":false},"categories":[316],"tags":[8,51,32,40],"jetpack_featured_media_url":"https:\/\/i1.wp.com\/www.pastrysampler.com\/blog\/wp-content\/uploads\/2015\/09\/raspberry-millefeuille.jpg?fit=800%2C450&ssl=1","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-87","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/503"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=503"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/503\/revisions"}],"predecessor-version":[{"id":1319,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/503\/revisions\/1319"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media\/506"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}