Kitchen Stories: Mille Feuille into Swiss Roll

Millefeuille with mini pastry sheet and pastry cream wrapped in velvet cake stuffed with whipped cream and fruit. Multilevel layers and flavors for this different millefeuille.
The two different creams, fruits and crunchy puff pastry combine perfectly to create a cool summer dish, light and unique.
Yours!

work: 2h

time: 2h

difficult:

Ingredients (8 servings) ∼24 mini puff pastry ready 200g (7.1 oz) milk 80g (2.8 oz) sugar 3 eggs 30g (1.1 oz) corn flour 1 tsp vanilla extract 2 tbsp rum 20g (0.71 oz) butter 3 apricots chopped 10 cherries chopped 2 tbsp slivered almonds, roasted a little icing sugar, for dusting	Pastry Cream In a small saucepan over medium heat add half the milk and sugar to hot.	In the remaining half of the milk pour the egg yolks and cornflour. Stir to mix well.
In the warm mixture pour the egg yolk mixture by passing it through a strainer. Add the vanilla extract, rum, butter and stir.	Stirring constantly let the cream boil for 3'-4'. Pour the cream in a glass bowl, cover with a transparent plastic wrap and after a while refrigerate to cool thoroughly.	Sponge Cake 4 eggs 80g (2.8 oz) sugar 70g (2.5 oz) flour 1 tsp vanilla extract
In large bowl beat well with hand mixer, sugar, vanilla and eggs until white and become a fluffy, thick creamy mixture.	Inside the egg mixture mix sifted flour, stirring gently with a plastic spatula until fully incorporated.	Lay a large oven metal sheet with nonstick paper, butter and flour. Pour the beaten egg mixture.
Bake in preheated oven at 200°C (392°F, Gas 5.7) for 10'. Remove the pan from the oven, lift up the greaseproof paper with the cake and touch on a rack. Put them all together, along the rack in large plastic bag until cool, to keep moisture and stay supple.	Whipped Cream 200g (7.1 oz) sour cream 50g (1.8 oz) sugar Prepare the whipped cream beating well the sour cream with 50g (1.8 oz) sugar until stiff whipped cream. When the cake has cooled spread the whipped cream across the surface. We keep some for garnish at the end. In the center of cake place in series the puff pastry and in the rest of the surface scatter the fruit to go everywhere.	Above the puff pastry spread half the pastry cream. Repeat a second layer until all ingredients are used. Turn the cake over the puff pastry and invert it in a platter to keep the union down. Cover with plastic wrap and refrigerate. For decoration we make some rosettes with whipped cream to keep, sprinkle with almonds and powdered sugar.