Mille-feuille cakes

Preheat the oven to 220°C (200°C for convection ovens).

Cut the slices of puff pastry in half, prick them with a fork, and let them thaw on a baking sheet lined with baking paper. Place another sheet of baking paper and a baking tray on the puff pastry slices. This prevents the mille-feuilles from puffing up too much. Bake the puff pastry slices for 20 minutes.

Prepare 100 grams of FunCakes mix for Pastry Cream according to the package instructions. Whisk for 5 minutes until you obtain a smooth cream.

Prepare 150 grams of FunCakes mix for Enchanted Cream® according to the package instructions. Whisk for 3 minutes until you obtain a smooth cream.

Fill a piping bag fitted with a no. 1M nozzle with the pastry cream. Pipe 5 dollops of cream onto 5 slices of puff pastry. Fill another piping bag fitted with a no. 1M nozzle with the enchanted cream. Pipe 3 dollops of enchanted cream onto the other dollops.

Mix the pink food coloring with the Dip ‘n Drip and coat 5 slices of puff pastry. Decorate them with the nonpareils and place them on top of the other halves of the mille-feuilles.