A layer of puff pastry, a layer of pastry cream, repeat, add fresh, tart raspberries, and top it all off with another layer of puff pastry and a dusting of confectionary sugar. Voila! Millefeuille! From Thomas Keller's Bouchon cookbook.
Jennifer has been a cartoonist since an early age, augmenting her formal education with classes at RISD and MassArt. She wrote a comic strip for her college newspaper, and has since self-published that collection and an illustrated glossary of food for children.