Ingredients

• 3 sheets (25 x 25cm) frozen butter puff pastry, just thawed
• 55g (1/4 cup) caster sugar
• 3 1/2 tablespoons custard powder
• 750ml (3 cups) milk
• 1 vanilla bean, split lengthways
• 300ml ctn double cream
• 125g frozen raspberries
• 150g (1 cup) pure icing sugar, sifted
• 1 1/2 tablespoons milk, extra
• 1-2 drops pink food colouring

Method

• 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.