Mini savoury Mille-feuille with mushroom cream

Method

1. Preheat the oven to 190°C/gas mark 5. 
2. Roll out the puff pastry until it is 5mm in thickness. Cut the sheet into 4 rectangles, measuring 7.5 x 12.5 cm, place onto a baking tray and brush with egg yolk.  
3. Bake the pastry sheets for 10/15 minutes in the oven until nicely puffed up and golden. Remove from the oven and allow to cool completely.
4. Add the oil to a pan and put over a low heat. When hot, add the shallot, garlic, mushrooms, parsley and cook gently until the shallot is translucent and soft. 
   
5. Add the wine and Worcestershire sauce and cook for another minute.
6. Transfer to a beaker and blend with a  hand blender until smooth.  Add the soft cheese, cocoa powder and mix it very well. 
7. To assemble , carefully make 2 horizontal cuts through each puff pastry sheet so you have 3 thin layers per sheet. 
8. Lay the bottom sheet on a plate, then spoon over some of the mushroom filling, lay the second pastry sheet on top and add more of the mushroom cream. Repeat with all the other cooked sheets. 
9. Sprinkle with some porcini mushroom powder or cocoa powder.