Preheat the oven to th 5/6 (150-180°C).
Melt the butter.
Fold a pastry sheet in half, place a bowl upside down on it, then using a thin knife cut around it, you get a double disc thickness. Repeat with the rest of the pastry sheets.
Use the scraps, fold small fans that you hold with a wooden pick.
Using a brush, brush all the discs and fans with melted butter, then place them on a baking sheet.
Sprinkle them with ground pistachio and cook for about 8 minutes until golden brown. Remove the wooden pikes from the fans. reserve.
Add the vanilla with the icing sugar.
Whip the Chantilly cream in a container that you have placed in the freezer 15 minutes before.
When the cream begins to rise add the icing sugar and continue beating until the whisk forms peaks on the cream. Keep cold.
Fill a pocket fitted with a fluted nozzle and put it in the cold.
Place 4 discs on 4 plates, spread a layer of Chantilly cream, a few raspberries on each disc, place 4 other discs, a final layer of cream and finally finish with a pistachio disc . Place the fans at the top.
Decor with raspberries and lemon balm leaves sprinkled with icing sugar.
Note:You can find in delicatessens Tahitentis liquid vanilla from Tahiti (French Polynesia), with the seeds, it is by far the best.
