-
1
To serve Place the bowl and the whisk of a heavy-duty mixer in the freezer.
-
2
Adjust an oven rack to the center of the oven.
-
3
Preheat the oven to 425 degrees F (220 degrees C).
-
4
In the top of a double boiler set over, but not touching, boiling water, melt the butter.
-
5
Slowly whisk in the granulated sugar, whisking until smooth.
-
6
Add the almond powder, flour, eggs, salt, and raspberry eau-de-vie, whisking until creamy and well blended, 1 to 2 minutes.
-
7
The cream will thicken slightly but will still be quite spreadable.
-
8
Remove from the heat and set aside.
-
9
In the bowl of a heavy-duty mixer fitted with a whisk, whisk the cream at moderate speed until soft peaks form.
-
10
Gradually increase to high speedgradually adding the confectioner's sugar, vanilla extract, and the thymeuntil stiff peaks form.
-
11
Scrape down the sides of the bowl.
-
12
Cover the bowl with plastic wrap and refrigerate.
-
13
Butter a baking sheet.
-
14
Place one sheet of phyllo on the baking sheet.
-
15
Very lightly butter the dough and dust with confectioner's sugar.
-
16
Cover with a second sheet of dough.
-
17
Very lightly butter it and sprinkle with sugar.
-
18
Delicately spread all of the almond cream over the center of the second sheet of dough.
-
19
Do not spread the almond cream all the way to the edges, or it will ooze out in baking.
-
20
Cover with a third sheet of dough, very lightly buttering and dusting with sugar.
-
21
Cover with a fourth sheet of dough, lightly buttering and dusting with sugar.
-
22
Cover with a sheet of baking parchment.
-
23
Cover with another baking sheet, to keep the pastry even and compact.
-
24
Place in the center of the oven and bake for 5 minutes.
-
25
Remove from the oven and remove the baking sheet and the parchment.
-
26
Return to the oven and bake until the pastry is a deep, even, golden brown, about 5 minutes more.
-
27
The dough should be a deep, crispy brown: If under- cooked, it will go soggy and be tough.
-
28
Remove from the oven and set aside to cool.
-
29
Neatly trim off any ragged edges from the pastry.
-
30
With a very large, sharp chef's knife, cut the pastry lengthwise into 3 even strips.
-
31
Cut each of strip into 4 even rectangles.
-
32
With a spatula, delicately spread a thin layer of the Chantilly cream over the pastry.
-
33
Arrange the raspberries over the top.
-
34
Sprinkle with confectioner's sugar and serve.
