Pastry:

1. Place the plain flour (250g) and water (150g) into the bowl. Mix Speed 6 / 20 seconds.
2. Transfer into a large bowl and cover with clingfilm. Refrigerate for 2 hours.
3. Put the butter (250g) between two sheets of baking paper. Using a rolling pin, roll it into a 15cm square, keeping the edges straight. Leave it wrapped in the baking paper and chill for 30 minutes.
4. On a lightly floured surface, roll out the dough to a 30cm square. Place the butter on top at a 45 degree angle, so that one edge of the butter is facing you.
5. Fold over each corner of the dough to the centre to make a parcel. Use a pastry brush to brush off any flour.
6. Press down the edges and flip it upside down. Wrap in clingfilm and freeze for 10 minutes.
7. Once chilled, unwrap and roll out the dough to a rectangle of 20x50cm. While rolling out, be gentle and don't press too hard, or the butter will split.
8. Fold the bottom third up, making sure that you keep brushing off the excess flour. Fold the top third down so that the dough is folded like a letter. Wrap in clingfilm and freeze for 10 minutes. This is called a turn.
9. Remove from the freezer, unwrap and place the dough in front of you so that the folded edge faces your right. Repeat the same rolling out, folding, freezing process another three times.
10. Preheat the oven to 200C. Line a baking tray with baking paper.
11. Roll out the pastry into a long thin rectangle, about 20x60cm. Cut into 3 equal sized pieces widthways. Score each piece all over with a fork and place them on the prepared tray. Set another piece of baking paper and then another baking tray on top to act as a weight.
12. Bake in the oven for 15-20 minutes until golden brown and puffed up. Leave to cool on a wire cooling rack.

Chocolate millefeuille:

1. Place the dark chocolate (300g) in the mixer bowl. Chop Speed 9 / 7 seconds. Scrape down sides.
2. Add the double cream (300g) to the bowl. Program 5 minutes / 37C / Speed 3.
3. Fill into a piping bag and pipe 1/3 of the mixture over the first piece of puff pastry. Top with 1/3 of the raspberries (200g total), then repeat with the next layer and finally top with the last puff pastry sheet.
4. Decorate with the remaining raspberries and dust with icing sugar (30g). Enjoy!