ROUGH PUFF PASTRY

1. Pre heat oven 200C Gas Mark 6.
2. Sieve the flour and salt into a large bowl, add the butter and rub in gently.
3. Make a well in the middle of the flour, pour in half the water, mixing until you have a firm dough Add extra water if needed. Cover with cling film and chill for 20 minutes.
4. Turn out on to a floured board, knead gently to form a smooth rectangle. Roll the dough into a large rectangle, keeping the edges even. Fold the top third down to the centre, and the bottom third up and over. Give the dough a quarter turn and roll out again to a large rectangle and fold as before. Cover with cling film and chill for 20 minutes before using.
5. Roll the pastry into a thin sheet, cut out 10, 10cmx 5cm rectangles and prick with a fork.
6. Put on to a baking tray, place another tray on top to stop rising. Bake for 20 minutes, remove the tray and bake for a further 5 minutes, until golden brown. Leave to cool.

FILLING

1. Whip double cream with the caster sugar and put into a piping bag.
2. Spread the lemon curd on to half of the puff pastry slices. Pipe the whipped cream on to the lemon curd, decorate with raspberries and top with another pastry slice to make the mille feuille.
3. Blend the rest of the raspberries with the icing sugar to make a coulis. Ellie’s extra touches - a chocolate popping candy spoon and crushed lemon biscuits.