By all rights, Vallery Lomas should be a household name—or at least among people who watch televised baking shows (which is a heck of a lot of us). The lawyer and food blogger behind Foodie in New York bested the fierce competition on The Great American Baking Show and blazed to victory with a dessert trio including a Raspberry Mille-Feuille with Bourbon-Vanilla Cream that home cooks across the nation ought to be making in her honor. But they're not—yet. 

It has nothing to do with the recipe, which is excellent, aspirational, and achievable (and conveniently available below), or Lomas, who deserved all the accolades the prior seasons' winners received (there's no cash prize, but the exposure is invaluable for amateur bakers looking to turn their hobby into a career). Rather, ABC abruptly stopped airing the show after one episode when allegations of sexual misconduct unrelated to the show were raised against one of the judges, pastry chef Johnny Iuzzini. What should have been an unabashed and widely-televised moment of glory for Lomas was relegated to a quick recap and Facebook Live posted by the network. 

Extra Crispy invited Lomas into our kitchen to talk about the bittersweet situation and show off the grace, charm, and gobsmacking pastry skills that led her to victory.  

Raspberry Mille-Feuille with Bourbon-Vanilla Cream

Photo by Ryan Grim

Note: 1 cup cake flour (125g) + 1 cup bread flour (125g) can be substituted for a flakier consistency  

Bird’s Custard Powder is available at most grocery stores and is also available on Amazon.com.

Photo by Ryan Grim

Note: Puff pastry dough freezes well, so just put the rest in the freezer until you’re ready to use it.

How to Make It

Step 1

Grate the frozen butter using a box grater. Place the grated butter in the freezer while preparing the rest of the dough.

Step 2

In a large bowl, whisk together the egg, egg yolks, custard powder, and half of the granulated sugar. Whisk well, until the mixture lightens in color. 

Step 3

On a lightly-floured surface, roll the dough into a rectangle that’s ¼ to 1/6 inch thick. Be sure to sprinkle with flour to prevent the rolling pin from sticking (if the dough sticks to the surface or the rolling pin, it will mess up the layers). Place the rectangle on a parchment-paper lined baking sheet. Use a fork to prick all over. Let the dough rest in the refrigerator for 45 minutes.  Preheat the oven to 350°F.

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