This pastry looks prettiest dotted with raspberries, but blueberries or blackberries would also work well.

Preparation time

35 minutes plus chilling time (6 hours approx)

Cooking time

15 minutes

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

Method

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)

Raspberry millefeuille