CARAMEL CHOCOLATE MILLE FEUILLE

5 sheets frozen puff pastry, thawed

1 can nestles top and fill caramel

600 mls thickened cream

icing sugar to taste

ICING

2 cups icing sugar

2 tablespoons cocoa, sifted

1 teaspoon soft butter

4 tablespoons milk approx.

preheat oven to 200 c  line a baking tray with baking paper.will also need another tray the same size.

whip the cream with the icing sugar. put aside.

place the caramel into a bowl and stir to smooth. put aside 

cut each sheet of pastry into 8 even pieces. place  8 pieces of pastry onto a baking tray and cover with another sheet of baking paper. press the other tray onto the covered pastry.

 (I only have 2 trays the same size, so can only cook 8 pieces at a time.)

cook for 10 minutes then remove the top tray and cook pastry until golden. place on metal rack to cool. continue with the rest of the pastry.

spread 1 heaped teaspoon of caramel onto 2/3 of the pieces of pastry.

pipe or spoon cream over the caramel.

ice the other third.

so it goes together...caramel/cream bottom, caramel/cream middle and chocolate iced top.

ICING

mix the icing sugar, cocoa and butter together with enough of the milk to make a spreadable paste.

NOTE: there will be 1 piece of pastry left over.