Raspberry Millefeuille

Method

1. To make the puff pastry - Put the flour and salt in a large bowl and mix together with a knife. Gradually add the water whilst mixing to bring the dough together. Cover it with cling film and chill for 20 minutes.
2. Next, lightly flour your surface and roll the dough into a circle approx. 25cm in diameter.
3. Put the butter in between two pieces of baking paper and soften it by gently tapping it with a rolling pin. Cut the butter in half and repeat until the butter is pliable but still cold. Then reshape until it is a rectangular shape again.
4. Put the butter in between two pieces of baking paper and soften it by gently tapping it with a rolling pin. Cut the butter in half and repeat until the butter is pliable but still cold. Then reshape until it is a rectangular shape again.
5. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Then turn the dough 90 degrees.
6. Roll the dough out to a long rectangle around 20 x 40cm, keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and turn 90 degrees again.
7. Repeat one more time, cover and chill for 20 mins. Repeat this step 4 more times and chill each time with the final chill for at least an hour.
8. To make the Millefeuille - Line a large baking tray with greaseproof paper and dust your work surface with icing sugar. Roll out the pastry as thinly as possible into 25cm x 30cm rectangles, trimming the edges straight.
9. Cut out 18 rectangles about 9 x 5cm and place them on the prepared baking tray. Dust with icing sugar and chill in the fridge for half an hour.
10. Meanwhile, preheat the oven to 200°C/400°F.
11. Remove the pastry from the fridge and bake in the oven for five minutes. Remove from the oven and dust with icing sugar again, before returning to the oven and baking for another 5 minutes, until the pastry turns golden brown. Remove from the oven and set aside.
12. For the filling - put the cream, icing sugar and vanilla in a large bowl and whip until stiff peaks form. Scoop the mixture into a piping bag with a straight nozzle and pipe 2 rows of columns of cream over the pastry, placing raspberries between each column. Add another pastry rectangle on top. You can either stop at 2 layers or add another before finally dusting with icing sugar.