Millefeuilles of Figs

As a child I used to be very fond of a pastry called matches, a basic pastry and pastry cream sandwich with little squiggly lines of icing on top. After my first trip to France in 1984 I realised that these little treats were modelled after their Napoleons. Watching the French waiters carve slices off great slabs of pastry is so inspiring; the pastry crisp, and the cream, melt-in-the-mouth. It’s difficult to imagine anyone not loving these desserts. Sydney restaurants have long since embrac