Preheat the oven to 220'C.
Break the eggs into a bowl and mix in the sugar and the flour. Heat the milk and pour gently over the mixture, whisking as you add. Pour the mixture into a pan and bring to the boil, whisking continuously. Once at boiling point, cook on a low heat for 7-11 minutes and set aside.
Cut the pastry into rectangles. Brush the melted butter over the pastry sheets and sprinkle with icing sugar. Place on a baking tray and bake in the oven for 4-6 minutes.
Melt 50g of sugar in a pan until it becomes a caramel colour. Add the butter and the cream and whisk. When melted, take off the heat and whisk in the broken white chocolate.
Boil the red berries with 100g of sugar and let it reduce so that a fifth of the liquid passees through a strainer. Set aside to cool in the fridge.
Spread the creme patissiere mixture over one piece of pastry and place another piece of pastry on the top. Repeat the process and drizzle the berry sauce over to serve.
«Be careful not to let the sugar burn as you are caramelising it.»