Also known as Napoleons, these are a lovely combination of puff pastry, fruit and custard. Start by making the custard as follows:
500ml milk (full fat or semi-skimmed), 3 generous tablespoons corn flour, 1 tsp of yellow food colouring, 1/2 teaspoon vanilla essence and 50g sugar.
1. Make the custard by pouring 400ml of the milk into a large saucepan and heat over a low flame. Whisk the corn flour into the remaining 100ml of milk, add the sugar and vanilla and stir the mixture into the saucepan of warm milk.
2. Stir continuously and add the yellow food colouring slowly until the custard thickens. It will be thick as it needs to hold it’s shape once piped. As it cools, cut and bake your pastry circles, using a batch of puff pastry you have made or bought.
Roll your pastry into a rectangle and cut out circles or rectangles – three for each millefeuille. I suggest making rectangles of 12cm by 6 cm or circles of 8cm. It may be easiest to use a medium sized round biscuit cutter or an empty jam jar to cut out circles of pastry.
Place on a greased baking tray and cover with a sheet of baking parchment and another baking tray. This will weigh it down and prevent the pastry overly puffing up in the oven. Bake at 180C for 20 minutes or until golden brown.
Using a piping bag, pipe little domes of custard onto two of the rectangles or circles of puff pastry, gently placing one top of the other.
Place the third circle on top and decorate with raspberries, strawberries or blackberries. Dust with icing sugar.