This pastry looks prettiest dotted with raspberries, but blueberries or blackberries would also work well.
35 minutes plus chilling time (6 hours approx)
Ingredients (serves 6)
- 375g ready-made butter puff pastry
- Handful of flour
- 1 large baking sheet, greased
- Handful of sugar
- 250ml full-fat milk
- Grated zest of 1 unwaxed orange
- 3 egg yolks
- 50g caster sugar
- 1 tbsp of cornflour
- Cling film
- 100ml double cream
- 1 tsp orange liqueur
- 200g raspberries
- 1 tsp of icing sugar
- Raspberry sauce
Step 1: Roll out pastry on a floured surface to a 31cm square. Put pastry on a baking sheet, brush off flour then sprinkle with sugar. Prick with a fork. Chill for 20 minutes.
Step 2: Preheat the oven to 220°C/425°F/Gas 7. Bake pastry for 15 minutes.
Step 3: Heat milk with zest. Separately, whisk yolks with caster sugar and flour for 2 minutes. Whisk in hot milk then put back into the pan over a medium heat until custard boils and thickens.
Step 4: Remove from heat and stir until smooth. Put in a bowl and place cling film over the custard. Chill for 2 hours.
Step 5: Whip cream until firm. Mix together the custard and liqueur then fold in cream. Cover and chill for 4 hours.
Step 6: Cut the pastry into 3 equal strips (10x30cm) and cut each strip across into 6 pieces. Layer 3 pieces with pastry, cream and raspberries. Repeat to make 6 millefeuilles. Dust with icing sugar and serve with a jug of raspberry sauce.
From The Great British Bake Off, How To Bake by Linda Collister (£20, Ebury Press)