To make mille feuille (raspberry puff pastries), you will need puff pastry, powdered sugar, fresh raspberries, whipping cream, vanilla paste and mascarpone cheese.
Cut the pastry into three strips, then cut each strip into four rectangles, yielding 12 pieces from each sheet.
Place the mille feuille pastry on the lined trays.
Place another layer of parchment paper and a second tray on top to weigh down the pastry.
Bake mille feuille pastry layers for 12 minutes, swapping the trays around in the oven halfway through cooking time.
Dust the pastry with powdered sugar.
Put it back in the oven until it turns golden brown, around 8-10 minutes. Then cool.
Whip the cream with vanilla paste and ½ cup of confectioners' sugar until soft peaks form.
Add mascarpone and mix until the mixture thickens.
Transfer the mille feuille cream mixture into a piping bag fitted with a wide round nozzle.
Make the raspberry puff pastries by dotting mascarpone cream and fresh raspberries over a layer of puff pastry.
Add a second layer of pastry on top of each, then repeat the cream and raspberries before finishing with a final layer of pastry.
Dust your raspberry puff pastries with extra confectioners sugar. Serve and enjoy the creamy indulgence of mille feuille.