Instructions for custard

1. On low heat, gently warm about 1¾ cup milk in a saucepan.
2. To a bowl, add the flour to the remaining 1/4 cup milk, mix until well combined.
3. Beat in sugar, eggs and vanilla extract until mixture is light and fluffy.
4. Add about 1 cup of warm milk to the flour-egg mixture. Add mixture to the remaining warm milk over low heat.
5. Stir gently until the mixture thickens and is cooked.
6. Remove from heat and transfer into a bowl. Place a piece of plastic wrap in contact with the surface of the mixture.
7. Once at room temperature, refrigerate the mixture until completely chilled.

Instructions for baking puff pastry

1. Roll out the puff pastry into a 12×20 inch rectangle and cut into 3 rectangles of 4×20 inches each.
2. Prick the surface of the dough with a fork. (At this point you can choose to brush the dough with milk and sprinkle with the sugar. I purposely left out the sugar and milk).
3. Place the puff pastry on a baking sheet lined with parchment paper and bake in preheated oven at 400°F for about 15 minutes, rack in middle position. Let the pastry cool to room temperature on a cooling rack.

Instructions for whipped cream

1. Beat the cream with an electric mixer until peaks form. (I did not add any sugar to the whipping cream. For a sweeter version, you might want to add about 2 tbsp sugar for every cup of cream).

Instructions for assembling the Mille Feuilles

1. Cover or pipe one layer of custard over a first layer of puff pastry.
2. Cover with a second sheet of puff pastry.
3. Pipe a second layer of custard and cover with strawberries/blackberries.
4. Cover with the third sheet of puff pastry.
5. Pipe the whipped cream on the puff pastry and decorate with the fruits. Cut into 8 equal pieces. Serve chilled.