Raspberry Millefeuilles (millefeuilles Aux Framboises)

Preheat oven to 200°C.
Line 2 large baking trays with baking paper, place 1 sheet of puff pastry on each. Dust pastry with caster sugar. Bake for 8 minutes, then place a heavy tray on top of pastry to prevent it rising too much. Bake for another 5 minutes.
Using a palette knife, carefully turn out pastry onto a second baking tray lined with baking paper. Dust with 10 g of the icing sugar. Bake for 6-8 minutes or until glazed. (If the edges brown too quickly, brush them with a little water.) Set aside to cool.
Meanwhile, mix the pistachios with the remaining icing sugar. Whisk the Calvados into the cream, then mix in the pistachios.
Cut pastry into thirds, then halves, using a serrated knife. Place 8 pieces of pastry on a dish, and spread each with some pistachio cream. Top 4 of the creamed pastry pieces with raspberries, then place the 4 remaining creamed pastry pieces on top. Layer with more raspberries, and top with the remaining pastry without cream. Dust with extra icing sugar. Serve.