Paul Hollywood's Raspberry Millefeuille recipe - The Great British Bake Off

Ingredients

• 225g plain four, plus extra for rolling
• ¼ tsp salt
• 45g unsalted butter, chilled and cut into cubes
• 90g grated, frozen butter
• 300ml whole milk
• 200ml double cream
• ½ tsp vanilla paste
• 5 medium egg yolks
• 40g cornflour
• 100g caster sugar
• 100g unsalted butter, softened
• 48 raspberries
• 150g white ready-to-roll fondant icing
• 50g red ready-to-roll fondant icing
• 50g orange ready-to-roll fondant icing
• Icing sugar, for dusting
• Sugar syrup, for glazing