Desserts made easy

This dessert looks like I have spent a life time in the kitchen making it,-- and I have, because I choose to make my own pastries over shop bought ones. If you fancy having a go, you can start by buying ready to roll puff pastry from your local supermarket. The rest is easy as 1 2 3.

Raspberry millefuille

I sheet ready to roll puff pastry
300g double cream cream (whipped)
400g raspberries
Icing sugar to dust

Roll out the pastry and bake in pre-heated oven @ 180 degrees Celcius for 25 to 30minutes, place oven rack over pastry to stop it from puffing up
When done, place oven rack over pastry and press to flatten a bit.

Put cream in a piping bag and cut tip at about 3cm diameter. Pipe out the cream as in picture
Place raspberry onto each tip of the cream
Layer your pastries as in picture and finish off with a sprinkle of icing sugar.

If you time you can sprinkle some sugar onto the pastry prior to decorticating and blow torch to give that crunchy extra touch.