Raspberry mille-feuille

Step 1

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place 1 pastry sheet on each prepared tray. Use a fork to prick the pastry. Bake for 10-15 minutes or until puffed and golden. Set aside on the trays to cool.

Step 2

Combine the caster sugar and custard powder in a large saucepan. Gradually whisk in the milk until smooth and combined. Add the vanilla bean. Cook over medium-low heat, whisking constantly, for 5-10 minutes or until the custard boils and thickens. Transfer the custard to a heatproof bowl. Cover the surface with plastic wrap to prevent a skin forming. Set aside to cool. Discard the vanilla bean.

Step 3

Line the base and sides of a 8cm-deep 22cm square cake pan with non-stick baking paper, allowing the sides to overhang. Trim the pastry sheets to fit the base of the pan. Place 1 pastry sheet, pricked-side up, in the prepared pan. Whisk the cream in a bowl until soft peaks form. Fold in the custard until well combined. Spoon half the custard mixture over the pastry. Use the back of a spoon to smooth the surface. Top with another pastry sheet, pricked-side down, and press down gently. Spoon the remaining custard mixture over the pastry. Use the back of a spoon to smooth the surface. Gently push the raspberries into the custard mixture. Top with the remaining pastry sheet, pricked-side down, and press down gently. Cover with plastic wrap. Place in the fridge for 2-3 hours to set.

Step 4

Place the icing sugar in a small bowl. Gradually stir in the extra milk until the icing is smooth and spreadable. Transfer 1 tablespoon of icing to a small bowl. Stir in the food colouring until well combined.

Step 5

Remove the mille-feuille from the pan. Spread the white icing over the top of the pastry. Place the pink icing in a small sealable plastic bag. Cut 1 corner off the bag to make a small hole. Pipe lines of pink icing, 3cm apart, over the top of the mille-feuille. Draw a skewer through the lines to create a feathered effect. Place in the fridge for 15 minutes or until the icing is set. Cut into 8 slices and serve.