Simple and beautiful — golden puff pastry filled with whipped cream and fresh raspberries, set in a pool of caramel. Prepare everything ahead of time, then assemble just before serving. Feuilletés are traditionally savory dishes, using cheese, seafood, or other fillings; Chef Banchet turns them into dessert. You could substitute strawberries or other fruit if you wish.
A pretty mushroom mousse timbale centers the plate, surrounded by a pinwheel of langoustine tails napped in rose champagne butter sauce. Golden bits of caviar and a slice of truffle garnish the dish. Using rose champagne instead of white adds a little color to the sauce. Substitute large prawns for the langoustine tails if you wish. You may also use other mushrooms, such as chanterelles or morels, in the mousse.