Raspberry Vanilla Mille-Feuille

1. Cook the cream:
   Return the mixture to the saucepan and cook over medium heat, whisking continuously. The cream will begin to thicken after a few minutes. Keep whisking steadily to avoid sticking or burning on the bottom. Once it reaches a smooth, thick consistency, remove from the heat and immediately add the butter. Stir until fully melted and the cream is glossy and homogeneous. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and allow to cool completely in the refrigerator.
2. Prepare the raspberries:
   Gently rinse the raspberries in cold water, then place them on absorbent paper and pat dry with great care. Handle delicately to avoid bruising, as their firmness is key to a beautiful presentation.
3. Assemble the mille-feuille:
   Place one rectangle of puff pastry on your serving plate. Using a piping bag or spoon, apply a thick layer of chilled pastry cream across the surface. Neatly place raspberries in a single layer over the cream, spacing them evenly. Top with a second pastry rectangle, gently pressing to secure. Repeat the process to build a second layer, ending with a final rectangle. For best results, use a steady hand to keep the layers aligned.
4. Finish and decorate:
   Dust the top layer generously with icing sugar using a fine sieve. For an elegant finish, place one whole raspberry at the centre of each mille-feuille portion. Serve immediately or store chilled until ready to enjoy.

Tips & Variations

• Time-saver tip: Prepare the pastry cream the day before and keep it refrigerated. It will be fully set and ready for assembly the next day.
• Ingredient swap: Substitute raspberries with sliced strawberries or blueberries, depending on seasonal availability.
• Crispy pastry tip: Allow the baked puff pastry to cool completely before assembly to prevent the cream’s moisture from softening the layers.