Mini Napoleons (Petite Mille-Feuille)

Lightly butter two large baking sheets and sprinkle them very lightly with cold water.

On a lightly floured surface, roll out pastry to 1/8 inch thickness. Using a 4 inch cutter or a saucer as a guide, cut out 12 rounds. Place on the baking sheets and prick each a few times with a fork. Chill 30 minutes.

Preheat the oven to 400 degrees F.

Bake the pastry rounds for about 15 to 20 minutes until golden, then transfer to wire racks to cool.

Whisk egg yolks and sugar for 2 minutes until light and creamy, then whisk in flour until just blended. Bring milk to boil over medium heat and pour it over egg mixture, whisking to blend. Return to saucepan, bring to the boil and boil for 2 minutes, while whisking constantly.

Remove the pan from the heat and whisk in Kirsch. Pour into a bowl and press plastic wrap onto surface to prevent a skin forming. Set aside to cool.

To assemble, carefully split the pastry rounds in half. Spread one round at a time with a little pastry cream. Arrange a layer of raspberries over the cream and top with a second pastry round. Spread with a little more cream and a few more raspberries. Top with a third pastry round flat side up.

Dust with confectioner's sugar and serve with fruit coulis.