Courtesy of Alain Guillet, chef patissier of Island Shangri-La, Hong Kong

(Makes 20 portions)

Ingredients for Pastry Cream:

milk 1 litre

vanilla pod 2 pieces

sugar 250 g

egg yolk 240 g

cornstarch 40 g

cake flour 40 g

Ingredient for Millefeuilles:

200 g soft butter

800 g pastry cream

puff pastry

Ingredient for Decoration:

Icing sugar

Raspberries

Method for Pastry Cream:

1. Boil the milk and vanilla pod together.

2. Whip the sugar and egg yolk.

3. Sieve the cornstarch and cake flour, add into the egg yolk mixture.

4. Boil all ingredients together for 3 minutes.

Method for Millefeuilles Cream:

1. Add the pastry cream into the soft butter.

Method for Raspberry Millefeuilles:

1. Use 3 layers (60 cm x 9 cm) of caramelised puff pastry, spray one layer of millefeuilles cream.

2. Add 2 lines of fresh raspberries and add 1 more layer of puff pastry.

3. Spray millefeuilles cream and add 1 line of fresh raspberries.

4. Cover with puff pastry.

5. Decorate with icing sugar and raspberries.