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