Tablier taché

'St. Honoré' is a French dessert, made with profiterole, filled with pastry cream, or Diplomate cream, or whipped cream, mount on a puff pastry round and decorated with whipped cream. For the love of chocolate and for the approaching St. Valentine, I topped my ginormous individual 'St. Honoré's with chocolate discs and piped chocolate mouse. Honouring the original recipe, I filled the profiteroles with Diplomate cream. Here is the sequence of my three day work on the desert: Day 1: 1. Prepare the puff pastry (giving it 4 folds). 2. Make the chocolate discs and chocolate hearts (and other piped decorations). Day 2: 1. Give the puff pastry 2 more folds. 2. Prepare the biscuits for the profiteroles tops. 3. Prepare and bake the profiteroles.  Day 3: 1. Make the cream Diplomate. 2. Make the chocolate mouse. 3. Bake the puff pastry round bases. 4. Fill the profiteroles. 5. Assemble the dessert. I made 30 profiteroles