Cut the butter into cubes and keep cold (Ingredients 3).

Remove the pulp from the passion fruits, pass through a sieve.

Cut thin decorative slices of mango.

Halve some of the raspberries.

Line the baking trays with parchment paper.

Add the first three items of Ingredients 1 (yolk, sugar, cornflour) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 3 for about 20 seconds until combined.

Scrape the sides of the bowl with a spatula.

Start the machine on speed 3 and gradually increase speed.

Mix on speed Max for 2 minutes until pale.

While the machine is running, gradually add the remaining items of Ingredients 1 (milk, cream, vanilla) into the bowl.

Mix on speed 3 for 30 seconds until combined.

Transfer the mixture into a medium saucepan.

Place over a medium heat, stirring constantly until thickened.

Strain the mixture through a sieve into a medium mixing bowl.

Cover the surface of the pastry cream with cling film and refrigerate until completely cool.

Attach the 5L bowl to the machine and fit the Dough tool.

Add Ingredients 2 (water, flour, salt, butter) into the Mixer bowl.

Mix on speed 2 for 5 minutes.

Remove the pastry from the bowl and wrap in plastic wrap.

Chill in the fridge for 30 minutes.

Line a worksurface with parchment paper.

Add Ingredients 3 (butter) to the parchment paper.

Place another piece of parchment paper on top.

Using a rolling pin, gently flatten the butter into a rectangular shape.

Transfer the pastry from the fridge to a lightly floured worksurface.

Roll out the pastry into a square shape.

Place the butter into the centre of the pastry.

Fold the edges of the pastry over to enclose the butter fully and tightly pinch the seams to seal.

Roll out the pastry until about 3-5 mm thick.

Fold the bottom edge just over the centre and fold the top down to cover the first fold.

Turn the dough 45º and immediately repeat the rolling and folding action.

Wrap in plastic wrap.

Chill in the fridge for 30 minutes.

Repeat the folding and chilling process twice more.

Pre heat the oven to 200ºC.

Transfer the pastry from the fridge to a lightly floured worksurface.

Roll out the pastry into a long rectangle with a thickness of 2 mm.

With a sharp knife, cut the dough into three equally sized pieces.

Transfer the dough to the prepared baking trays and pierce the dough all over with a fork.

Cover the dough with another sheet of greaseproof paper and place a baking pan on top.

This weight will prevent the pastry puffing too much, helping to give uniform pastry layers for the finished mille-feuille.

Bake the weighed-down dough, in batches, if necessary, at 200ºC for about 20 minutes or until the dough is deep golden brown.

Remove the weights and the top layer of parchment paper.

Bake for a further 5 minutes until crisps.

Transfer the baked pastry layers onto cooling racks to cool completely.

Remove the pastry cream from the fridge.

Retrieve and clean the 5L bowl, fit the Whisk tool.

Add the first item of Ingredients 4 (cream), into the Mixer bowl

Mix on speed Max for 1 min 30 seconds.

Transfer the pastry cream into the Mixer bowl.

Mix on speed 5 for 1 min.

Add the remaining items of Ingredients 4 (icing sugar, passionfruit pulp), into the Mixer bowl.

Start the machine on speed 3 and gradually increase speed.

Mix on speed 5 for 1 minute 20 seconds, or until firm peaks.

The cream should be thick enough to pipe and hold its shape.

Transfer the mixture to a piping bag.

Make a rectangular template measuring 2x4 inches.

Use the template and a sharp knife to cut 5 equal rectangles of pastry from each pastry layer.

To assemble each individual mille-feuille:

Take 3 of the pastry rectangles.

Add thinly sliced mango on top of 2 of the layers.

Pipe the cream filling on top of all 3 layers.

Stack the three layers on top of each other.

Finish with mango, raspberries and raspberry coulis.

Repeat this process for the remaining mille-feuille.

Refrigerate until ready to serve.