step 1
Heat the oven to 220°C/200°C fan/425°F/Gas 7.
step 2
On a lightly floured surface, roll the puff pastry (250 g) to a thickness of 2-3mm. Using a sharp knife, cut nine rectangles measuring 12cm x 6cm.
step 3
Place the rectangles of pastry on to a baking sheet lined with baking paper and prick them all over using a fork. Place in the fridge to chill.
step 4
For the crème pâtissière, pour the milk (280 ml) into a heavy-based medium pan. Using the tip of a small knife, scrape out the vanilla seeds from the split pod (1) and add to the milk. Slowly bring to the boil, then remove the pan from the heat.
step 5
Meanwhile, put the egg yolks (4) and sugar (70 g) into a heatproof mixing bowl and whisk together until pale, then whisk in the cornflour (2 tbsp) and flour (35 g)/ Continue to whisk as you pour in the hot milk in a thin steady stream. Pour the mixture back into the pan. Set over a medium heat and bring to the boil, whisking constantly. Cook for 2 minutes until smooth and thick. Pour into a high-sided tray and cover the surface of the crème pâtissière. Chill.
step 6
Remove the baking tray with the pastry from the fridge. Cover with another piece of baking paper and then put another baking tray on top to prevent them rising too much. Cook in the oven for 15-20 minutes, or until golden brown.
step 7
Meanwhile, make your fondant icing. Mix the icing sugar (125 g) with enough milk (1 tbsp) until you have a thick but pourable consistency.
step 8
Melt the chocolate (50 g) in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from the heat, leaving the bowl set over the pan of hot water to keep the chocolate melted.
step 9
When the pastry is cooked, remove it from the oven and place the pastry rectangles on a wire rack to cool.
step 10
Spoon the cooled creme pâtissière into a piping bag fitted with a 1/2cm nozzle.
step 11
Starting 1/2cm in from the edge, pipe blobs of crème pâtissière at 1/2cm intervals. Sit a raspberry (300 g) in between the crème pâtissier. Repeat this process on the remaining 5 pastry rectangles.
step 12
Sit the rectangles on top of each other so you have 3 double-layered pastries, topped with raspberries and crème pâtissière.
step 13
To decorate, pour the icing over the 3 remaining rectangles, gently spreading it to the edges.
step 14
Spoon the melted chocolate into a heatproof piping bag and snip the end, pipe in lines widthways across each pastry rectangle, about 1/2 cm apart. Drag a cocktail stick in the opposite direction to form a feathered pattern.
step 15
Carefully place the last piece of pastry with the icing on top of each millefeuille.
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
