Michel Roux's Chocolate & Cherry Mille-feuille

Preheat the oven to 180C fan.

Using a 10cm round pastry cutter, cut rounds of pastry and place them onto a parchment lined oven tray. Dust the pastry rounds with a nice even layer of icing sugar. Place into a preheated oven for 15-20 minutes or until a deep golden brown.

For the cherry sauce: Add the sugar to the base of a medium frying pan and place over a high heat. When the sugar begins to caramelise, swirl the pan until it is a deep golden brown. Next add the cherries and cinnamon stick to the pan and leave to bubble for a minute or so. Next add the red wine to the pan and bring to the boil. Continue to reduce the sauce until it becomes syrupy. Remove the sauce from the heat and leave to cool completely. 

For the chocolate sauce: To make the chocolate sauce, boil the water, golden syrup and cacao powder together in a pan and then stir in the dark chocolate off the heat. Whisk gently until you have a rich dark silky sauce. Stir in a tiny pinch of salt and taste. 

For the crème chantilly: Whisk all the ingredients together until softly whipped. Leave in the fridge until needed. 

Remove the pastry rounds from the oven and leave to cool. 

When you are ready to serve, cut a little circle out of the top of  the pastry round and fill this with the cherry mixture. Place this onto your plate and top with a big dollop of crème Chantilly. Top with another pastry round and drizzle the cherry syrup all over. Drizzle the chocolate sauce all over to serve. Eat this immediately!