Millefoglie e Fragole

Method

Heat the oven to 200°C. Place the puff pastry sheets onto lined baking trays, prick all over with a fork and cover with baking paper and another tray to keep them flat while baking. Bake for 20 minutes, then remove the top tray and baking paper. Dust the pastry generously with icing sugar and a little caster sugar, then return to the oven for another 10–15 minutes until deeply golden, crisp and lightly caramelised. Leave to cool completely.

Meanwhile, make the pastry cream. Heat the milk and vanilla in a saucepan until just steaming. In a bowl, whisk together the egg yolks, sugar and cornflour until smooth. Slowly pour the warm milk into the egg mixture while whisking continuously. Return everything to the saucepan and cook over a medium heat, whisking constantly, until thick and glossy. Remove from the heat, stir in the butter and cover the surface directly with cling film. Chill completely.

Whip the cream with the icing sugar until soft peaks form. Whisk the chilled pastry cream until smooth, then gently fold through the whipped cream until light and fully combined.

To assemble, place one layer of puff pastry onto a serving plate and pipe or spoon over a generous layer of diplomatic cream. Repeat with the second layer, then finish with the final layer of pastry. Top with extra cream, fresh strawberries and blueberries. Chill for around 1 hour before serving so the layers can settle slightly while the pastry stays crisp.