Custard Mille Feuille

• 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

1. Preheat oven to 425u0b0F. Line 2 baking trays with parchment paper.
2. In a bowl, combine berries, powdered sugar and liqueur. Set aside.
3. 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.
4. 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.

strawberries, raspberries, powdered sugar, grand marnier, pastry, heavy cream, vanilla custard

Taken from recipes-plus.com/api/v2.0/recipes/32422 (may not work)