Crisp, Light Wafers Layered With Berries And Cream, Served With Raspberry Sauce

• Pate a Feuillantine:
• 115g softened butter
• 115g icing sugar
• 3 egg whites
• 115g soft flour
• Creme Chantilly:
• 400ml whipping cream
• 80g icing sugar
• Vanilla
• Coulis Rouge:
• 400g raspberries
• 120g icing sugar
• 1/2 lemon
• Garnish/decoration:
• 200g fresh raspberries
• mint leaves
• icing sugar

1. 1) Pre-heat the oven to 170C (340F)
2. 2) Cream the softened butter and the icing sugar together until pale and light.
3. 3) Lightly break the egg whites with a pinch of salt: slowly incorporate them into the butter and sugar mixture. Fold the sifted flour into this.
4. 4) Spread the paste over a round stencil set on a well-buttered baking sheet. Repeat the process for all of your wafers.
5. 5) Bake in oven until light golden brown. Remove them from the baking sheet immediately, and then lay them onto a flat surface to set.
6. 6) Whip the cream with the icing sugar and flavour it with the fruit coulis. Place the whipped cream into a piping bag with either a plain or a fluted nozzle, and pipe in a rosette fashion onto 2 of the biscuits per portion.
7. 7) Push the raspberries into the piped cream.
8. 8) Lay one of the piped biscuits on top of the other with one plain to finish. Decorate with the icing sugar and pour the coulis around. Enjoy :-)

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Taken from www.epicurious.com/recipes/member/views/crisp-light-wafers-layered-with-berries-and-cream-served-with-raspberry-sauce-50048843 (may not work)