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Napoleon ~ Mille-feuille
Working on a wire rack over a piece of wax paper, pour the white icing over one piece of the cooled puff pastry. Using an offset knife or spatula gently spread the icing towards the edges to cover completely allowing it to slightly flow over. Place the cocoa icing in a piping bag and pipe 4 or 5 lines down the length of the pastry. Use a toothpick to drag back and forth across the short width of the top alternating directions as you go. This will create the classic pattern in the icing. Allow icing to dry for several hours before assembling cake.
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Set the crème out for about a half an hour before assembly to make the piping easier.
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I build the cake on a working board then transfer carefully with a spatula to a serving plate.
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Load the pastry crème in a piping bag fitted with a round or star tip. I like the crème to be almost double the thickness of the pastry. Pipe dollops or rows of pastry crème to evenly cover the surface of the pastry. Place the other piece of pastry on top and carefully wiggle it to position. Repeat with the pastry crème on the second layer. Using a spatula carefully place the decorated piece on top. Grasping it by the edges only, GENTLY wiggle it to position. Easy does it, be very careful not to break the top!
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Chill for four hours before serving. Cutting this cake is the tricking part. Using a serrated bread knife, very gently cut through the top and the layers with a gentle sawing motion to avoid breaking. Let the knife do the work, do apply much pressure or you will shatter the cake. You can hold the cake in place by reaching your hand over the top to grasp the edges while you cut off a slice (hold the cake not the slice), just do your best to stay out of decorated top.
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If there is any left, hold in the fridge for several days, the pastry will become soggy after that. I have actually never ran into this problem.
