Mille Feuille Basket

Steps

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1. 1
   Prepare the vanilla Chantilly ganache by combining hot vanilla-infused heavy cream with white chocolate, add softened gelatin and remaining cold heavy cream, blend well and refrigerate overnight.
   ▶ ≈0:21
2. 2
   Brush the flan-style mold with softened butter and coat the interior evenly with raw chobinado sugar.
   ▶ ≈0:49
3. 3
   Melt the remaining softened butter. Working with one sheet of filo at a time and ensuring it is completely thawed, brush each sheet generously with melted butter and repeat the layering six or seven more times, then trim the edges.
   ▶ ≈1:01
4. 4
   Stick together a couple of strips of filo with more melted butter to create the basket handle.
   ▶ ≈1:24
5. 5
   Gently drape the layered filo pastry over the prepared mold, carefully press the dough into the curves, trim off excess pastry and save for later use.
   ▶ ≈1:31
6. 6
   Insert the second mold on top and bake at 375 degrees Fahrenheit (190 Celsius) for 15 minutes.
   ▶ ≈1:44
7. 7
   Add the almond cream and return to the oven, baking at 350 degrees Fahrenheit (180 Celsius) for 35 minutes more.
   ▶ ≈1:53
8. 8
   Allow to cool for about 5 minutes, then carefully remove the baked basket from the mold.
   ▶ ≈2:01
9. 9
   Prepare the red fruit mixture by combining chopped strawberries and raspberry spread, optionally add fresh basil or mint.
   ▶ ≈2:09
10. 10
    Whip the chilled vanilla Chantilly ganache until soft peaks form.
    ▶ ≈2:22
11. 11
    Assemble the basket by layering the strawberry-raspberry mixture, whipped Chantilly and fresh strawberries, building up the layers until the basket is full.
    ▶ ≈2:29