Raspberry mille-feuille

Preheat the oven to 200 °C and line a large baking tray with parchment paper.

Unroll 400 ग्राम puff pastry on a floured surface and cut it into three equal rectangles.

Dust the pastry rectangles evenly with 25 ग्राम sugar to help with caramelization during baking.

Place the dough on the prepared tray, cover with another sheet of parchment paper and a second baking tray to keep them flat, and bake for 15 minutes until golden brown.

In a large bowl, whisk 300 मिली heavy cream with 10 ग्राम sugar and 5 मिली vanilla extract until stiff peaks form.

Rinse and thoroughly dry 250 ग्राम raspberries for the filling and garnish.

Place one pastry rectangle on a plate and spread a layer of the whipped cream over it, then press some raspberries into the cream.

Place the second pastry rectangle on top, spread more whipped cream, and add another layer of raspberries.

Top with the third pastry rectangle and cover the surface with the remaining whipped cream.

Arrange the remaining raspberries on the top cream layer for decoration.

Sift 5 ग्राम powdered sugar over the top of the dessert just before serving.