Master the art of French patisserie with the classic mille feuille. Delicate layers of puff pastry, fresh summer berries and sweet calvados cream make this tea time treat a showstopping recipe to serve to your friends and family.
Heat the oven to 200C/fan 180C/gas 6. Dust the work surface lightly with icing sugar and roll out the pastry to 20p thickness. Put the pastry on a baking sheet lined with baking paper. Cover completely with more baking paper and another baking sheet (this will stop it from rising too much).
Bake for 15 minutes, then take out and remove the top baking sheet and paper. Dust with icing sugar and put back in the oven for another 10-15 minutes until golden. Cool.
Put the strawberries cut side down in a baking tray and dust with icing sugar. Put in the oven for 3 minutes then cool (this intensifies the strawberry flavour). Meanwhile, whip the cream with 1 tbsp icing sugar and the calvados.
Use a sharp knife to cut the cooled pastry into 12 squares, approx 8cm each.
Put a dab of cream on a plate and put a pastry square on top. Add a blob of cream to the centre of the square. Line up strawberry halves facing outwards. Add a little more cream then put a second pastry layer on top.
Add another blob of cream then arrange raspberries around the edge. Top with one more pastry square and dust with icing sugar.