Chocolate and lavender mille feuilles

For the sugar syrup: dissolve the sugar in the water, and boil for 2-3 minutes 2. Preheat the oven to 200C/180C fan/gas 6. Roll out pastry onto a baking sheet and place in the oven for 5 minutes until the pastry begins to rise.

Take out of the oven and carefully slice off the top from the pastry and discard. Turn the pastry over and cut into three rectangles.

Baste the pastry rectangles with the sugar syrup and return to the oven for 3-4 minutes. Repeat 3-4 times.

Gently heat the cream in a pan then add the lavender flowers, remove from the heat and leave for half an hour for the flavour to infuse.

Gently melt the chocolate over a pan of simmering water.

In a heavy-bottomed pan heat 100ml of water and 150g of the caster sugar to 120C to make a sugar syrup.

Meanwhile, whisk the egg yolks with a hand-held mixer until pale and frothy. Slowly pour in the hot sugar syrup, beating continuously. Add the chocolate to the egg mixture.

Strain and whip the lavender cream before adding to the chocolate mixture.

. Mix the remaining sugar in a heavy-bottomed pan with the glucose and 2 tablespoons of water. Bring to the boil.

. Whisk the egg whites until soft peaks begin to form. Slowly add the hot syrup, whisking again until the mixture is cold, thick and shiny.

. Pour the chocolate mousse into the egg whites and put it into a piping bag.

. Pipe a small layer of chocolate mixture onto a serving plate to secure the mille feuilles.

. Arrange one of the pastry sheets on a serving plate and top with half the chocolate mixture. Place a piece of pastry on top and then the remaining chocolate mixture. Finish with the pastry.