Christmas millefeuille: pepper, roquefort, walnuts and olive & porcini oil

Remove the core from one pear and roughly chop it with the skin on. Place it in a saucepan over medium heat for 5 minutes with a pinch of sugar. Blend until perfectly smooth. Set aside in the fridge.
Cut the roquefort into small pieces and place it in a mixer bowl. Whip on low speed to form a paste. Then add the mascarpone and the heavy cream. Increase to medium speed to whip it into a chantilly-like cream. Add the two tablespoons of olive & porcini oil at the very end.
Peel one pear, remove the core, and cut it into a large brunoise (5 mm cubes). Add this to the whipped cream mixture and gently fold in with a spatula. Keep refrigerated.
Preheat the oven to 180°C (fan-assisted). Cut 24 equal squares from each filo pastry sheet. On a baking tray lined with parchment paper, place one square. Brush it with olive & porcini oil and place a second square on top. Brush again and add a pinch of finely chopped walnuts. Repeat the process until you have 24 in total. Place a second baking tray on top and bake for 15 minutes at 180°C.
Finely chop the chives and set aside.
On a plate, pipe a small dot of whipped cream to prevent the millefeuille from sliding. Place the first filo sheet, a spoonful of whipped cream, a second sheet, another spoonful of whipped cream, then a third sheet. Add the pear confit (piped or spooned, as dots or marbled—your choice). Add a pinch of chives, a twist of pepper, and a few drops of olive & porcini oil to finish.

Enjoy