Ingredients:
1 quantity pastry cream, see page 166, steps 1–5
1 lb 5oz (600g) all-butter puff pastry, store-bought
1 cup heavy cream
14 oz (400g) mixed summer fruits, such as
strawberries, diced, and raspberries
confectioner’s sugar, for dusting

Method:
1 Preheat the oven to 400°F (200°C). Sprinkle a baking sheet evenly with cold water. Roll out the pastry to a rectangle larger than the baking sheet, and about 1⁄8in (3mm) thick.

2 Roll the dough around a rolling pin, then unroll it onto the baking sheet, letting the edges overhang. Press the dough down. Chill for about 15 minutes.

3 Prick the dough with a fork. Cover with parchment paper, then set a wire rack on top. Bake for 15–20 minutes, until it just begins to brown.

4 Gripping the sheet and rack, invert the pastry.

5 Slide the baking sheet back under and bake for 10 more minutes, until both sides are browned.

6 Remove from the oven and slide the pastry onto a cutting board. While still warm, trim the edges then cut lengthwise into 3 equal strips. Let cool.

7 Whip the heavy cream until firm. Fold into the pastry cream. Spread half the pastry cream filling over 1 pastry strip.

8 Sprinkle with half the fruit. Repeat with another strip, to make 2 layers. Put the last pastry strip on top, and press down.

9 Sift the confectioner’s sugar thickly over the millefeuilles.

10 PREPARE AHEAD The dish can be made ahead and chilled for up to 6 hours.

BAKER’S TIP:
Once you have mastered the art of assembling the pastry, millefeuilles can be made in endless variations. Large, for an impressive buffet centerpiece, or in individual portions for an indulgent afternoon tea, sandwiched together with whatever filling you prefer.

Summer Fruit Millefeuilles