Preparation

• 1. Prepare the Diplomat cream.
  Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
  2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
  Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
  3.
  4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
  5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
  6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
  7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
  8. Preheat the oven to 465F 240C .
  9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
  10. Caramelize the other side of the puff pastry too.
  11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
  12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.
  
  Icing
  9. In a bowl, combine the sugar and water. Reserve.
  Glaze the top of the millefeuille.
  Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
  9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.
  
  13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
  The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.