Polish Vanilla and Raspberry Ripple Custard Slice (Karpatka)

Mille-feuille, the classic french pastry. Just the word puts a shiver down my spine.  I'm no trained pastry chef and I think others would agree with me in saying that this is one of the hardest things to perfect - looks wise! I can never quite master the uniformity aspect, some custard always manages to seep its way out the sides either in cutting or by overfilling!  

Banoffee Eclairs

I've been inspired by the Great British Bake Off this week to make some of my own eclairs which are a step away from the bog standard cream and chocolate (not that there is a problem with them at all).