Preheat the oven to 200C/400F/Gas 6.
For the sesame millefeuille, place the pastry onto a baking sheet and cut into three equal-sized rectangles. Brush each piece with the beaten egg and sprinkle with sesame seeds.
Place another baking sheet on top of the pastry, transfer to the oven and bake for 12-14 minutes, or until golden-brown. Remove from the oven and allow to cool.
For the raspberry coulis, place the raspberries and icing sugar into a mini food processor and blend until smooth. Sieve the mixture into a bowl to remove the raspberry pips.
Place one sheet of pastry onto a plate, top with half the cream, grated chocolate, blueberries and orange. Repeat with the second sheet of pastry and the remaining cream, chocolate and fruit. Top with the third sheet of pastry.
To serve, cut the millefeuille in half, place onto serving plates and drizzle over the raspberry coulis.