Raspberry Vanilla Mille-Feuille

• 1 roll all-butter puff pastry (250 g)
• 500 ml whole milk
• 4 egg yolks (80 g)
• 120 g sugar
• 40 g cornstarch (Maïzena)
• 1 vanilla bean
• 30 g butter
• 250 g fresh raspberries
• 30 g icing sugar

Instructions

1. 1. Cook the puff pastry:
      Preheat the oven to 180°C. Unroll the puff pastry sheet and place it on a baking tray lined with parchment paper. Prick it all over with a fork to prevent excessive puffing during baking. Cover with a second sheet of parchment and place another baking tray on top to keep it flat. Bake for about 20 minutes until evenly golden and crisp. Once cooled, trim and cut into uniform rectangles using a sharp knife. Ensure clean edges for a neat mille-feuille presentation.
   2. Heat the vanilla milk:
      Pour the milk into a medium saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Slowly bring to a gentle simmer over medium heat to infuse the milk. Once it begins to steam and small bubbles appear around the edges, remove from heat and let it sit briefly to intensify the vanilla flavour. Remove the pod before using.
   3. Prepare the pastry cream:
      In a mixing bowl, whisk the egg yolks with the sugar vigorously until the mixture becomes pale and slightly frothy. Sift in the cornstarch and mix thoroughly to eliminate any lumps. Gradually pour the warm vanilla milk into the egg mixture, stirring constantly to avoid curdling. Make sure the mixture is fully smooth before moving to the next step.