Mille-feuille aux framboises

The secret to a good millefeuille is very simple: crunchy pastry! The pastry needs to be made at the last minute so that it is very, very fresh and crisp. Baking it with icing (confectioners’) sugar dusted over it helps as the sugar caramelizes and stops the cream from soaking into the pastry and softening it. The millefeuilles should be served as soon as you’ve assembled them.