3 Puff pastry, rectangles (each 10 x 30cm), baked
120g plain flour
12 egg yolks
1 litre Milk
1 vanilla pod, slit lengthways
2 shots of kirsch
icing sugar, for dusting
First make the crème patissiere. In a mixing bowl, whisk together the sugar, flour and egg yolks until white and fluffy. In a large non-stick saucepan, bring the milk and vanilla pod to the boil. Reserve the vanilla pod and stir the hot milk into the egg yolk mixture. Return the milk mixture to the pan, add in the reserved vanilla pod, and bring gently to the boil over a low heat, stirring constantly. Allow the mixture to boil for 2 minutes, stirring all the time. Remove from the heat and stir in the kirsch. Pour into a bowl, cover the surface of the crème patissiere with buttered baking parchment and cool. Once cool, chill in the refrigerator for 1 hour, then remove the vanilla pod. Whisk the cooled crème patissiere well until smooth. Place one sheet of cooked puff pastry on a baking sheet. Spread an even layer of crème patissiere onto the pastry, then top with another layer of cooked puff pastry sheet. Spread another layer of crème patissiere then place the final layer of cooked puff pastry on top of the crème patissiere. Leave to set in the fridge for one hour. Before serving, dust the top of the mille-feuille with sifted icing sugar. To decorate the surface, heat up three or four flat metal skewers and criss-cross the surface of the mille-feuille. Cut a portion with a serrated knife, place on a plate and garnish the top of each millefeuille portion with the fruit garnish.