Mille-feuilles

Method

1. Roll out the pastry as thinly as possible to a rectangle about the size of a large baking tray. Lay this over a dampened baking tray, allowing the pastry to come right up to the edges. Prick well all over and chill for 15 minutes.
2. Preheat the oven to 200°C.
3. Bake the pastry for 5–10 minutes or until pale golden brown. Using a palette knife, carefully turn the pastry over and bake for a further 5 minutes. Remove from the oven and cool on a wire rack.
4. When cold, trim the edges and cut into three strips about 8 cm wide.
5. Whip the cream until it stands in soft peaks. Spread the flat side of one strip of pastry with half the jam and half the cream. Lay a second pastry strip on top and press down lightly. Spread with the remaining jam and cream. Top with the last pastry strip, flat side up. Press down lightly.
6. To make the icing, mix the icing sugar with enough water to make a creamy consistency. Add the vanilla. Stir over hot water until the icing is warm and glossy.
7. Spread the top pastry layer with warm icing. Cut across into slices 4 cm wide.