Seasonal fresh fruit (mango, kiwis, Strawberries, mixed berries, etc)
Pinch of lavender buds, to garnish
For the Crème patissiere
Heat milk and vanilla in a saucepan until very hot, but do not boil.
Whisk egg yolks and sugar until light in colour, then whisk in the sifted cornflour until smooth.
Add the hot milk bit by bit, whisking all the time until incorporated.
Return to pan and whisk constantly over medium heat until thickened. Set aside to cool.
For the pastry
Lightly butter a baking sheet. Lay one sheet of phyllo on tray and butter lightly all over.
Repeat twice more (3 buttered sheets). Bake in a 180 degree oven until crisp and light gold in colour.
Remove and set aside on a cooling rack. Repeat twice more to give you 3 stacks of 3 crisp phyllo sheets.
Place 1 stack of phyllo on serving dish and , starting in the centre, spread half the crème patissiere carefully over the surface, as close to the edges as possible. Place half of the fresh fruit over the crème patissiere.
Repeat with second phyllo stack, and the remaining crème patissiere and fruit.
Top with final phyllo stack. Whip the cream and spread over the top of the mille feuille, creating soft valleys and peaks in the cream as you do.