Millefoglie (italian Dessert)

Prepare pastry cream. While pastry cream cools, preheat oven to 400. Roll out 3 sheets of thawed puff pastry (each package should contain 2 sheets) until flat and stretched out. Bake each sheet on a baking sheet, making sure it is flat and not bending over or up the sides of a pan (a jelly roll pan is big enough), until golden and baked through 10-15 minutes. Watch carefully so it doesn't burn. When puff pastry is cool enough to handle, use a 9 or 10 inch dinner plate or cake pan to cut the pastry sheets into circles. When pastry cream is cool, fold in chopped or grated chocolate (for a speckled effect). Place a puff pastry round on cake plate or serving plate. Top with pastry cream. Lay the second puff pastry sheet on top of this and top with more pastry cream. Place the last puff pastry round on top--you may or may not top this with pastry cream, depending on your taste for cream, as the cake will be topped with whipped cream. Whip the cream. Put the cream into a pastry bag fitted with a broad decorative tip. Ice the side of the cake first. Start with the tip at the bottom of the cake and apply even pressure to the pastry bag while you pipe a line up the height of the cake. Keep this line flowing down the cake and continue with an up-down motion. When you stop to turn the cake or refill the pastry bag, be sure to stop at the bottom of the cake. Pipe stars on the top of the cake. Chill, and serve the same day. Cut with a serrated knife in a sawing motion to avoid squashing the puff pastry into the cream.