Red berries mille-feuille with crêpes dentelle

Put the heavy cream in the freezer for 20 min as well as the whisks of the mixer if possible.

For the pastry cream, whisk the egg yolks and sugar until the mixture whitens.
Add the sifted flour and whisk again.

Bring the milk and the split vanilla bean (optional) to a boil.
Pour half of the hot milk over the previous preparation and wisk.
Pour everything back into the saucepan containing the other half of the milk.

Over low heat, whisk the preparation constantly until you get a thick consistency (about 3-4 min) and let it cool.

For the whipped cream, whisk the cold heavy cream, granulated sugar and 1/2 vanilla bean (optional) until you get a whipped cream.

arrange 3 crêpes side by side for the first layer.
Add over a layer of pastry cream and fine pieces of fruit, do the same for the 2nd layer, For the 3rd layer replace the pastry cream with whipped cream and finish with pieces of fruit.