Inverted Puff Pastry (Beurrage)

Mix together then roll in between two sheets of greaseproof into a square or rectangle about 10 x 10 inches is good.

Inverted Puff Pastry (Pastry)

Begin by placing the flour, salt, sugar and butter in a mixer and using the beater attachment, slowly mix together. Net in a jug mix the water and vinegar together and then add this to the flour slowly until it comes together.
Take out and knead for a minute, wrap in clingfilm and refrigerate for an hour.
Then take the butter from the fridge and on a floured work surface place this in the middle of the dough. Wrap this up like a parcel. Turn over and flour over the surface, then start rolling out to a rectangular shape.
Fold into 3, turn 90 degrees and repeat. Place in the fridge for an hour and repeat doing two turns, then refrigerate again. Do this one more time and your pastry is ready.

Mille Feuille of Summer Fruits

Pre-heat over to 200c/400f/gas 6

Roll the puff pastry out to the thickness of 4mm.
Place on a baking sheet, dust with dextrose or icing sugar, chill then take out and place in a pre-heated oven to bake. Maybe place a tray on the shelf above to make sure the pastry rises evenly and doesn’t fall over.
This takes about 20 minutes. Once golden and shiny take out of the oven to cool.
Churn your fig leaf ice cream and keep in the freezer.
Next put the mille feuille together, splitting the pastry in half then piping the crème diplomat on to the puff pastry base, then put the soft fruits on top followed by the fig leaf ice cream and finally the puff pastry lid then serve.

For Crème Diplomat:

Heat the milk with the split vanilla pods. In a separate bowl mix the egg yolk, cornflour, and sugar together. Then once the milk has reached a boil take off and add to the eggs, whisking continuously.
Return to the pan and stir until thickened, make sure there is no flour after taste. Push through a sieve and allow to cool covered.
Once cool, whisk to loosen the pastry cream. Now in another bowl whisk 200mls of cream till soft peaks, then fold this into the pastry cream. Place into a piping bag.