In another bowl, whisk together the egg yolks and sugar until smooth.
Bring the milk and whipping cream to the boil in a small saucepan.
Pour the hot milk mixture over the eggs, whisking vigorously, then return the entire mixture to the pan. Cook over a gentle heat, whisking continuously, until it begins to thicken and reaches 83°C. Remove from the heat and pour the mixture over the chocolate, whisking until smooth.
Once the gelatin is bloomed add to the chocolate mixture and stir to combine.
Allow to cool to 45°C.
Add the butter to the warm chocolate mixture and blend or whisk well until fully incorporated, then transfer to the fridge and allow to set.
Assembly:
For the millefeuille, turn the temperature of the oven up to 180°C.
Line a baking tray with baking paper, then place the puff pastry on the lined baking tray and bake for 10-12 minutes, or until just set but not coloured.
Place another sheet of baking paper on top of the pastry, then another baking tray to keep it weighed down.
Return to the oven for another 5-10 minutes until lightly coloured, then remove from the oven.
Whilst still warm, cut the pastry into rectangles approx. 10x4cm using a sharp knife.
Dust the pastry rectangles with icing sugar and turn the oven up to 200°C.
Return the pastry to the oven and cook until the sugar begins to caramelise and turn golden, then leave to cool.
To assemble the dish, take 3 rectangles of pastry per portion and pipe the crémeux between each layer, to create a millefeuille.
Decorate the top with chocolate glaze or icing sugar.
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