Strawberry Mille-feuille with raspberry sauce

This recipe is in three stages, which all must be ready before assembly.

Ingredients
One pack of ready-rolled puff pastry, or you can make your own if you prefer
Caster sugar for rolling
One punnet of strawberries, thinly sliced

Method

1. Sprinkle caster sugar on to a worktop

2. Unroll pastry on to the sugar

3. Sprinkle the top with sugar and re-roll into a rectangle

4. Lift onto a tray lined with baking paper, cover with another piece of paper and lay a heavy baking sheet on top

5. Bake for 25 to 30 minutes in a hot oven at 200C/400F/Gas mark 6 until the pastry is golden and crisp. Set aside to cool

Chantilly cream

This is just a sweetened whipped cream, flavoured with vanilla. I always add mascarpone to stabilise the cream

Ingredients
300ml double cream
One tsp vanilla essence or a vanilla pod
Two tbsp icing sugar
One tbsp mascarpone cheese (optional)

Method

1. Whisk all the ingredients together until thick

2. Put into a piping bag with a plain nozzle

Raspberry sauce

Ingredients
400g frozen raspberries, defrosted
Juice of one lemon
Two tbsp icing sugar (to taste)

Method

1. Process all the ingredients together and pass through a sieve

To assemble

1. When cooled, trim pastry edges and cut into three equal rectangles

To get equal rectangles, cut one and lay on top of the other pastry to use as a guide

2. Lay down one rectangle of pastry, pipe dots of Chantilly cream all round the edges and fill the middle with the cream

3. Layer the thinly-sliced strawberries on top of the cream

4. Spread a little of the cream on the next pastry layer and place on top of the strawberries, making a two-layered sandwich

5. Repeat as before making three layers (see photograph)

6. Dust the final layer heavily with icing sugar

7. Place onto a serving dish to slice into portions and serve with the raspberry sauce

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