Sofia had already sliced the prepared mille-feuille into small, equally-sized pieces.
She was extremely careful when cutting the puff pastry, trimming all four edges as neatly as possible.
The chef's knife rasped against the pastry, the crisp cracking sound of "katch-za" "katch-za" reached the audience's ears, making everyone involuntarily swallow, eager to personally taste just how crisp and delightful this pastry was.
Sofia picked up a piping bag, squeezed two rows of spherical custard onto the bottom pastry, then gently pressed another layer of pastry onto the custard, before squeezing two more rows of custard onto the new layer and then pressing another layer of pastry on top.
Each puff pastry layer consisted of over 300 layers of pastry; with three layers, it was just about 1,000 layers of pastry, which is where this dessert gets its name.
