Summer Fruit Millefeuille recipe | Delia Smith

Name: Summer Fruit Millefeuille recipe | Delia Smith
Ingredients: 5 oz (150 g) raspberries, hulled; 5 oz (150 g) strawberries, hulled; 2 oz (50 g) redcurrants, stalks removed; 4 oz (110 g) flour with a pinch of salt added; 2½ oz (60 g) butter, weighed carefully (too much makes too soft a pastry), wrapped in foil and left in the freezer for 1 hour; 1 tablespoon lemon juice; 1 egg, beaten; 2 level tablespoons icing sugar; 1 large egg, plus 1 egg yolk; 1 oz (25 g) caster sugar; 7 fl oz (200 ml) whole milk; ¾ oz (20 g) plain flour; ¾ teaspoon pure vanilla extract; 5 fl oz (150 ml) double cream; 1 rounded tablespoon caster sugar; icing sugar for dusting

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Delia's Summer Fruit Millefeuille recipe. You can use shop-bought puff pastry for this - it won't have such a good flavour as the quick flaky pastry below, which is made with butter - but the...

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Ingredients

5 oz (150 g) raspberries, hulled
5 oz (150 g) strawberries, hulled
2 oz (50 g) redcurrants, stalks removed
4 oz (110 g) flour with a pinch of salt added
2½ oz (60 g) butter, weighed carefully (too much makes too soft a pastry), wrapped in foil and left in the freezer for 1 hour
1 tablespoon lemon juice
1 egg, beaten
2 level tablespoons icing sugar
1 large egg, plus 1 egg yolk
1 oz (25 g) caster sugar
7 fl oz (200 ml) whole milk
¾ oz (20 g) plain flour
¾ teaspoon pure vanilla extract
5 fl oz (150 ml) double cream
1 rounded tablespoon caster sugar
icing sugar for dusting