Defrost the summer berry mix and blitz with the icing sugar until smooth. pass though a sieve and serve.
to make Mille Feuille
Roll out the pastry until it is 5mm thick.
Lott with a fork and bake between two heavy baking trays at 160C for 15/20 mins until golden and crispy.
Whilst it is still warm cut into 3 even size pieces and cool.
To make the pastry cream, mix the caster sugar, plain flour and egg yolks in a bowl.
Boil 500ml of the whipping cream with the scraped vanilla pods.
Pour over the egg mix and whisk until well mixed.
Return to the pan and whisk over heat until thick but not split . Chill.
In a seperate bowl whip the remaining whipping cream until thick and creamy.
Halve the strawberries and you're now ready to assemble the mille feuille.
Place a layer of puff pastry, then a layer of pastry cream, then a layer of strawberry halves then a layer of whipped cream. Add the next layer of puff pastry and repeat the layers. Place the final layer of puff pastry and dust with icing sugar.
Carefully place the large mille feuille on a long board and serve with the summer fruit coulis. Slice into 6 with a sharp knife and serve.