1. Preheat the oven to 160°C (oven setting 5-6).
2. Roll out the puff pastry to a thickness of 3 millimetres on a baking tray lined with baking paper. Bake for 15 to 20 minutes.
3. Remove the tray from the oven and lower the temperature to 140°C (oven setting 4-5).
4. Sprinkle the puff pastry (cooked puff pastry) with icing sugar and bake for around 20 minutes.
5. Remove from the oven, slide the puff pastry onto a rack and cut while still hot into three strips of the same size using a serrated knife.

1. Soak the gelatine sheets in ice water then squeeze out.
2. Mix the milk, egg yolks, sugar and cornstarch in a saucepan without heating.
3. Then bring to a boil, stirring vigorously with a whisk to obtain the texture of a custard.
4. Add the gelatine and mix well. Transfer to a container and cover with plastic wrap touching the custard directly. (The plastic wrap placed directly on the surface will protect the preparation and prevent a skin from forming on the cream).
5. Chill the custard in the refrigerator to cool once boiled.
6. When the custard reaches 37°C, whisk vigorously and add the Kiri® Professional.
7. Chill for 30 minutes in the refrigerator, then transfer the cream to a piping bag fitted with a round tip for assembly and decoration of the cake.

1. Place the first strip of puff pastry on a rack and use a piping bag fitted with round tip to cover with diplomat cream with Kiri® Professional. Spread with raspberries and finely chopped verbena, equalling 15 to 20 leaves depending on the size of the leaves.
2. Place the second strip of puff pastry on the cream and cover again with diplomat cream. Continue as described above. Gently even out the thickness of the diplomat cream by lightly pressing on the millefeuille.
3. Sprinkle the millefeuille with icing sugar, trim (cut the ends with a bread knife for a cleaner result) and arrange on a long serving dish.

Kiri® Professional replaces the cream and gives the diplomat cream a unique taste and greater consistency than a classic cream. The consistency also allows this dessert to hold together when cut.