WHITE AND DARK CHOCOLATE MILLE-FEULLE
Set oven to 190 degrees Celsius, lay out puff pastry sheet, crack the egg then whisk with a fork. Using a pastry brush spread the egg over the pastry then sprinkle caster sugar over.
Place the pastry on a flat baking tray and cook for 15 minutes or until golden brown.
Half fill two saucepans with water and bring to a low simmer.
Take two bowls and add the white chocolate into one and the dark chocolate into the other. Place bowls on top of saucepans and heat until chocolate has melted.
Soft whip the cream and divide it equally into both bowls of melted chocolate.
Gently fold the contents of each bowl together and refrigerate.
Mix the brandy with 300ml of hot water, gently soak the ladyfingers for 5 seconds.
Once the pastry is cooked and cooled, cut into 5cm by 15cm rectangles.
Trim the leaves from the strawberries and slice them in half.
Place the strawberries in the bowl and add the balsamic vinegar and icing sugar to macerate the strawberries for 3 hrs.
To build the mille-feuille place the white and dark chocolate into separate piping bags. On the bottom lay down one piece of pastry, pipe the dark chocolate cream over (not too thick).
Place a soaked ladyfinger on top of the chocolate cream and repeat this process using the white chocolate cream.
On the last layer pipe dark chocolate cream on top and garnish with the strawberries.
Place on a plate and serve