Preheat the oven to 200°C.
Place the pastry on a baking sheet and cut into three equal rectangles.
Brush the pastry with beaten egg and sprinkle with sesame seeds.
Top with another baking sheet and bake for 12 to 14 minutes until golden-brown.
Remove from the oven and allow the pastry to cool completely.
Blend raspberries and icing sugar in a mini food processor until smooth.
Sieve the raspberry mixture into a bowl to remove the seeds.
Layer one pastry sheet with half the cream, chocolate, blueberries, and orange slices.
Repeat with a second pastry sheet and the remaining cream and fruit.
Place the final pastry sheet on top and cut the millefeuille in half.
Plate the servings and drizzle with the prepared raspberry coulis.