Mille-feuilles are pastries consisting of layers of puff pastry and custard. You could use whipped cream and fruit as an alternative to custard.
Prepare your puff pastry (see how to make puff pastry) – cut out 3 circles of the same size (or rectangle shapes)
Dock them (or pierce gently all over with a fork) to allow for even rising. Allow to rest for a short period before baking.
Prepare creme patisserie or custard (see how to make pastry cream. In this case, don’t allow the custard to cool down – you’re going to spread it onto the puff pastry while it is still hot)
Once the puff pastry is baked, layer two puff pastry circles with pastry cream/custard and the third piece with apricot jam
Layer one custard covered puff pastry circle on top of the other
Prepare for the final top piece as follows:
- Warm fondant to blood temperature
- Melt chocolate and place into a small holed piping bag
- Brush fondant over apricot jam
- Make a swirl of chocolate over the fondant
- Run the back of a knife across the topping first one way and then the other to create the pattern below (work quickly while the fondant and chocolate are still warm!)
Clean the edges with a spatula.
Optional: layer the outside with finely crushed loose puff pastry.