Custard Mille Feuille - cooking recipe

Ingredients

9 oz strawberries, hulled, quartered
4 oz raspberries
1 tbsp powdered sugar, sifted, plus extra for dusting
1 tbsp Grand Marnier
1 sheet frozen puff pastry, thawed
1 1/4 cups heavy cream, whipped
2/3 cup thick vanilla custard

Preparation

Preheat oven to 425\u00b0F. Line 2 baking trays with parchment paper.
In a bowl, combine berries, powdered sugar and liqueur. Set aside.
Place puff pastry on 1 lined baking tray. Place a sheet of baking paper on top of pastry then top with second tray to weigh down. Bake for 15-20 mins, until golden. Let cool and trim edges. Cut in half to form 2 equal-sized rectangles.
Fold whipped cream through custard. Spread 1/2 over cooled pastry followed by 1/2 the berry mixture. Repeat layers. Dust with powdered sugar. Serve immediately.