Preheat the oven to 180'C.
Roll the puff pastry (if necessary) to a thickness of 5mm.
Cut the puff pastry into rectangles (5cm x 2cm). Allow 3 per person. Dust the rectangles with icing sugar and place on a baking sheet lined with parchment paper.
Bake 2/3 of the puff pastry rectangles for 15 minutes with a layer of baking parchment and a second baking sheet on top to keep them flat. Bake the rest of the pastry uncovered and allow the rectangles to puff up.
When golden brown, allow to cool and then dust again with icing sugar.
For the plums: halve the plums and remove the stones. Cut each half into 3 pieces.
Place the sugar in a saucepan and melt to form a caramel. Add the plums and the spices. Coat the plums with the caramel and then add the wine to the pan. Allow to simmer for 3 or 4 minutes until the plums are soft but still holding their shape. Pour the plums into a sieve to collect the liquid and then reduce to a syrup.
Grate the tonka bean.
Place the milk in a saucepan and bring to the boil.
Place the egg yolks, corn flour and grated tonka bean in a bowl and mix together.
Once the milk has come to the boil, begin adding it to the egg yolk mixture a little at a time. Once all of the milk had been incorporated into the egg yolks, return the mixture to the pan and whisk over a medium to high heat for 3-4 minutes, gently bringing it to the boil. Once boiling, pour the liquid into a bowl and set to one side.
Melt the chocolate over a pan of simmering water. Stir the melted chocolate into the egg mixture and then chill in the fridge.
When the mixture is cold, fold through the Greek yogurt and place the mixture into a piping bag.
Cover the bottom layer of pastry with plums and then place another layer of pastry on top. Pipe on the white chocolate and yogurt cream and then place the final layer of puffed pastry on top. Dust with icing sugar and finish the plate with a drizzle of the spiced plum caramel sauce.
«For a very light mille feuille try baking rectangles of brick patsry instead of puff pastry.»