Preheat your oven at 180°C. Cut in 2 the rectangular puff pastries. You need first to blind bake 3 rectangles of puff pastry. Place the first part of the puff pastries on a baking tray filled with grease proof paper. Place on top of the puff pastry another sheet of grease proof paper and cover with another baking tray. Bake during 20 minutes. Bake one by one the three parts of the puff pastry and reserve.
Dice the softened butter.
For the French pastry cream, I always use my thermomix. So to make 600 gr. of cream, I am mixing together at 90°C the flour, milk, white sugar, eggs and egg yolks as well as the seeded vanilla pod.
When you have done the French pastry cream, whisk it until cold. Add the softened butter while you are whisking.
To assemble the Millefeuille, place half of the French cream pastry on one of the puff pastry's rectangle.
Add 100 gr. of raspberries.
Cover with another puff pastry's rectangle. Add the rest of the French cream pastry and place 100 gr. of raspberries on top of it. Cover with the last puff pastry's rectangle and reserve in your fridge.
To prepare the topping, mix the rest of the raspberries in your blender (200 gr.) and sieve the mixture. Pour in a pan with a tablespoon of sugar as well as the agar agar and bring to a boil. Let it boil for 1 minute and then pour on top of your millefeuille. Place again in your fridge.
Before serving cut the edges of your millefeuille, so it looks pretty!
