Mille-feuille

Method

• step 1

  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 or a silicone baking mat. Cover completely with more baking paper and another baking sheet (this will stop it from rising too much).

• step 2

  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.

• step 3

  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.

• step 4

  Use a sharp knife to cut the cooled pastry into 12 squares, approx 8cm each.

• step 5

  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.

• step 6

  Add another blob of cream then arrange raspberries around the edge. Top with one more pastry square and dust with icing sugar.