Assembly time!
Take one sheet and top with a quarter of the pastry cream. Spread all over evenly. Top with another sheet and repeat with another quarter of the cream.
Add the third sheet upside down and top with half of the icing. You can do this by adding a couple tablespoons at a time or streaming it down the pastry. Using a butter knife or icing spatula, spread evenly.
Using a small spoon, drizzle four or five lines of chocolate down the pastry, lengthwise.
Take your butter knife and create a feathered look by dragging the knife crosswise through the chocolate lines, about an inch apart. Then drag the knife through lines in the opposite direction.
Repeat steps 15-18 for the remaining puff pastry sheets.
Chill in the refrigerator for at least three hours before cutting.
Use a serrated knife to carefully cut into pastry. Each pastry log can be cut into 5-6 servings, depending on preference.
Enjoy!
Notes
Depending on the brand of puff pastry, the measurements of the sheets may vary. I used Trader Joe’s brand, which equaled to 10×10-inch pastry sheets. If the puff pastry you purchased don’t have even dimensions, cut them in thirds lengthwise.
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