Raspberry and brandysnap mille feuille

step 1
Melt the butter

step 2
Add Castor sugar and make sure everything is dissolved

step 3
Then add the other ingredients.
This mix can easily be kept for one week in a closed container in the fridge

step 4
Take a melon ball sized bit of the mix, press gently on a non stick baking sheet and bake at 160 C for about 5 to 8 minutes or till golden brown. Take them out and cool completely, they will get nice and hard.

step 5
Boil up milk with scratched out vanilla pod
Mix sugar, starch and egg yolk with a little milk.
Add to the milk and bring to the boil, then cool till room temperature

step 6
Whip the cream till soft peak and mix carefully with the Pastry Cream, cool in the fridge till totally cold

step 7
Pipe a little vanilla mousse in the middle of the plate, this will prevent the sliding of the Mille Feuille.
Lay one sheet of Brandy Snap on the mousse, then pipe a walnut sized bit of mousse in the middle of the Brandy Snap
Dress the Raspberries around, touching the mousse
Lay another Brandy Snap round on top, repeat the mousse and Raspberry part
Top with a last disc of Brandy Snap

Garnish with a Raspberry, mint leaf and a bit raspberry sauce