Prepare Pastry Cream ( up to three days ahead of time)

Whipped Cream

1. Using the bowl of an electric mixer or large bowl with a whisk- place your bowl and whisk in the freezer for five minutes to chill before making the whipped cream.
2. Once the bowl is chilled add all ingredients, attach the whisk and beat on medium speed for 3-5 minutes, or until you have stiff peaks. Pour into a piping bag fitted with a medium round tip. 

Puff Pastry 

1. Let puff pastry sheet thaw. When the pastry is pliable place it on a clean surface sprinkled with flour and roll out to a 10" x 12" rectangle. Cut equally into thirds and prick all over with a fork. Place on a Silpat lined baking sheet and place in the fridge or freezer while you preheat the oven to 415F/213C. 
2. When ready to bake place a piece of parchment paper on top of the pastry and place a baking tray on top. This helps weigh the pastry down, preventing the puffiness. Bake for 20 minutes then remove the tray and bake for an additional 5-10 minutes or until golden brown. Place on a wire rack to cool completely. 

Assembly. 

1. You can trim each puff pastry sheet to be exact or leave it rustic looking. Start by making the top layer.
2. Spread slightly warmed dulce de leche on top of on pastry sheet, use an offset spatula to create a smooth surface. Place melted chocolate into a piping bag fitted with a small round tip and draw lines 1/4" apart across the short way of the pastry. Use a toothpick to pull three lines evenly spaced perpendicular to the chocolate lines. Pull the toothpick in three more lines in between the original lines and pull in the opposite direction. Set the pastry in the fridge to set while preparing the rest. 
3. Rewhisk the dulce de leche pastry cream and place it in a piping bag fitted with a small-medium round tip. Pipe the pastry cream in an even layer, be careful not to get right to the edge as the weight of the other layers will cause spreading. Top with piped whipped cream, then place the last layer of pastry on top and repeat. Place the dulce de leche designed pastry top on and from the sides slightly press down. Let chill for 30 minutes before serving.
4. To cut gently hold down and use a serrated knife to cut the pastry- there will be some cream oozing out- it's impossible to prevent! Best eaten the day assembled. Store any leftovers in the fridge.