Preheat the oven to 200°C (392°F). Roll out the puff pastry sheets and place them on a baking tray. Sprinkle with granulated sugar.

Bake the puff pastry sheets for 15-20 minutes until golden brown. Let them cool.

In a small bowl, dissolve the gelatine in water and let it bloom.

In a saucepan, heat the milk and granulated sugar until the sugar dissolves.

In a separate bowl, whisk the egg yolks and corn flour until smooth.

Gradually add the hot milk mixture to the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat until thickened. Remove from heat and stir in the vanilla extract and butter.

Fold in the bloomed gelatine and let the pastry cream cool.

Whip the cream and fold it into the cooled pastry cream.

In another bowl, whip the cream with icing sugar and vanilla extract until stiff peaks form.

Assemble the millefeuille by layering the puff pastry, pastry cream, and fresh raspberries. Top with whipped cream and a sprinkle of icing sugar.