Ingredients

• 350g/12oz plain flour
• 250g/9oz butter
• frozen
• pinch salt
• 250g/9oz raspberries
• icing sugar
• 115g/4oz icing sugar
• red food colouring
• water
• 600ml/1 pint double cream
• whipped
• 2 punnets blueberries
• 115g/4oz toasted hazelnuts
• finely chopped
• 1 orange
• zest only
• 12 raspberries
• 12 mint leaves

Directions

• Preheat the oven to 200C/425F/Gas 7. Line three baking trays with greaseproof paper. You'll also need another baking tray.
• For the pastry
• sift the flour into a clean bowl. Grate the butter into the flour
• add the salt and mix together with a palette knife. Add just enough cold water to form a dough.
• Roll the dough out on a floured board into a rectangle
• fold it into thirds
• turn 90 degrees and roll it out to a rectangle again. Repeat this folding
• rolling and truning at least three more times then fold once more
• wrap in cling film and chill in the fridge for at least 30 minutes.
• Roll the pastry out thinly and cut 36 rectangles
• each 10cm x 5cm/4in x 2in. Place 12 onto each baking tray and cover with a sheet of greaseproof paper.
• Place the empty baking tray onto one of the trays of pastry ad bake in the oven for 10 minutes. Remove the empty tray and the top layer of paper
• dust the pastry with icing sugar and cook for a further 10-12 minutes. Let the pastry cool on a wire rack.
• Repeat step 5 with the other two trays of pastry rectangles.
• For the coulis
• pass the raspberries through a fine sieve
• sweeten to taste with icing sugar and spoon into a piping bag fitted with a small nozzle.
• For the icing
• mix the icing sugar with a few drops of red food colouring and enough water to make a thick paste.
• For the filling
• spoon the whipped cream into in a piping bag fitted with a plain nozzle.
• To assemble the millefeuilles
• pipe a little whipped cream onto a pastry rectangle
• add a few blueberries and pipe over some raspberry coulis. Cover with another pastry rectangle
• repeat the blueberry
• cream an raspberry layer then add the top sheet of pastry. Dust with icing sugar and pipe on a strip of the pink icing. Mix together the chopped hazelnuts and orange zest
• sprinkle over the icing and garnish with a raspberry and a mint leaf.