Mother’s Day Mille Feuille

Place the raspberries in a small pan with icing sugar and heat for a few minutes until the raspberries juice and begin to simmer.

Transfer to a blender, or use a hand blender to blend until the raspberries are pureed. Set aside in the fridge to cool.

To thicken your custard, place your store-bought custard in a medium saucepan with the vanilla bean paste. In a separate bowl, combine cornflour with 1tbsp water, and mix until well-combined. Add to the custard, and simmer for a few minutes until thickened. The thicker the custard, the better it will hold its shape when piped.

Set aside in the fridge, covering the top of the custard with glad wrap, and cool completely (at least for hours).

Preheat oven to 200 degrees, fan-forced. Unroll your puff pastry and cut out three 12cm x 27cm rectangles. Place on baking trays lined with baking paper.

Position cookies cutters on the corners of each tray, then top with another tray. If you don't have cookie cutters, add a second layer of baking paper on top of your pastry before topping with another tray.

Bake for 8 minutes, then reduce the heat to 180 degrees, and cook for a further 8 minutes until the pastry is golden. Remove and leave to cool on a wire rack.

Assemble the Mille Feuille just before serving. On a platter, place one layer of the pastry, Pipe on a layer of custard over the pastry, and top with raspberry coulis and pistachio. Top with another layer of pastry, and again pipe on custard, adding the coulis and pistachio. Top with the final layer of pastry, and pip the remaining custard on top. Drizzle on the remaining coulis, scatter of the remaining pistachios and top with fresh raspberries.

Dust over sifted icing sugar and serve immediately.