Crunchy Raspberry Pastry with Grand Marnier Sauce

Steep currants in half the Grand Marnier for fifteen minutes. Blend the rest of the Grand Marnier into the pastry cream.

Fold each phyllo pastry sheet in two. Butter each one using a pastry brush. Cut the sheets in 4 and sprinkle ground almonds over each piece. Add a scant teaspoon of pastry cream, a few currants and a few raspberries.

Roll the sheets and bake in oven at 350 ºF (180 ºC) for 7 to 8 minutes. The dough should turn a nice golden colour. Pour some custard sauce onto each plate.

Decorate with currants, flower petals and icing sugar.

Pastry cream:

Split vanilla bean in two and put it in a saucepan with milk. Bring to a boil and remove from heat. In another saucepan, beat egg yolks with a whisk and then add sugar.

After a few minutes, whisk in flour, then blend in scalded milk. Set the saucepan on heat and, whisking constantly, bring to a boil.

Remove from heat. Pour cream in a container, remove the vanilla bean and dot the surface with small pieces of butter. The melting butter will prevent a skin from forming on the cream.

Jean Soulard, Executive Chef, Le Château Frontenac