Crispy mille-feuille with roasted peaches and a vanilla mascarpone cream.
Place the discs between two sheets of baking parchment and two baking trays to stop the pastry rising. Cook at 200'C for 15 minutes and then leave to cool.
Cut the peaches in half. Take out the stones and then cut each half into four slices. Heat the butter in a pan and add the peaches. Cook the peaches until they begin to colour then add the honey and cinnamon. Cook for a further 5 minutes and leave to cool.
De seed the vanilla pod. Whip the double cream to soft peaks with the vanilla and icing sugar and then fold through the mascarpone. Place into a piping bag.
Build up the mille-feuille stack with a disc of pastry on the bottom, a squeeze of cream in the middle and the peaches around the cream. Repeat this again and top with a final disc of pastry. Dust with icing sugar and garnish with the cooking juices from the peaches.
«Always bake puff pastry between two heavy trays if you do not want it to rise.»