Napoleon in the picture below, also known as mille-feuille is made by layering puff pastry with a filling, in this case we used Pastry Cream. The layers of pastry are then topped with a glaze, we used Cheesecake filling here and the pattern was created with some chocolate Ganashe.

Discreet holes are made underneath our paste so we can get access to the airy interior and fill with pastry cream. Using a small tip in a piped bag we do a circular motion to get it as filled as possible but also in a consistent manner as every item should be pretty much equal in amount and weight.

If you choose to add a traditional crust to you pie (as the one in the picture below) it is very important that you make the slits seen in the picture. Without a place for the vapors to escape your pie would probably burst and the presentation would be ruined. Remember, we begin to eat with our eyes.

The delicious pies in the picture below are made with Pâte Brisée (Broken Paste). This kind of dough is flaky and usually not sweetened. We pre baked the pie dough for about 15 minutes, after cooling we added the fillings and finished the bake.