Not a very seasonal dessert choice, using strawberries in January, but i had puff pastry sheets in the freezer. And hey, it was Chinese New Year, so red's appropriate.
1/2 box puff pastry sheets, thawed (2 sheets/box)
1/4 cup firm tofu (optional)
1 can full fat coconut milk, refrigerated, not shaken
1/2 cup confectioner's sugar
4 T hazelnut liqueur
1 qt strawberries
1/3 cup chocolate chips
Yield: 2 3-layer mille-feuilles
Cut the sheet into thirds lengthwise. The sheets i get are folded in thirds, so i conveniently cut along the fold lines. Line baking sheet with parchment paper. Bake according to package directions. Be careful not to over bake. When cooled, split each layer in half, resulting in 6 layers. Choose the 2 nicest pieces for the top pieces of your millefeuille.
Put the mixer bowl and beaters/whisk attachment in the freezer for 20 minutes. If you're using the tofu, put it in the food processor until completely smooth. Add this to your chilled mixer bowl. Add only the coconut cream (not the liquid at the bottom). Mix a little to blend. Add the confectioner's sugar and hazelnut liqueur. Start mixer slow but quickly bring it up to a high speed. Mix until the cream starts to stiffen and form soft peaks. Place bowl in the refrigerator where it will stiffen a little more. Lick the beaters.
De-stem and slice the strawberries. Place two sheets of puff pastry on a dish. Spoon 1/4 of the hazelnut cream onto each sheet. Top with strawberries. Repeat with another layer of puff pastry and the remaining cream and berries. Lay the top pieces on each tower.
Melt chocolate chips in a double boiler (or very carefully in the microwave). Use a spoon to drizzle melted chocolate over the tops. Keep refrigerated until ready to serve.