1. Heat the oven to 425°F (220°C). Roll out three equal sheets of puff pastry, each approximately 9 by 13 inches (23 by 33 cm). Place each sheet on a separate parchment-lined baking sheet.
2. Prick the surface of each pastry sheet all over with a fork at 1-inch (2.5 cm) intervals (technique: docking — puncturing the dough prevents it from puffing unevenly in the oven).
3. Bake each sheet for 12–16 minutes, until pale golden, crisp, and dry to the touch, with no soft or translucent patches remaining. If the sheets puff during baking, press them gently flat with a second baking sheet after the first 8 minutes. Cool completely on a wire rack, about 20 minutes.
4. Place one cooled pastry sheet on a flat work surface. Spread an even layer of Cream Filling over it. Set a second pastry sheet on top and spread with another even layer of Cream Filling. Set the third pastry sheet on top.
5. Spread Confectioners' Frosting evenly over the top sheet.
6. Using a sharp knife, lightly score the frosting into rows approximately 2½ by 4 inches (6.5 by 10 cm) to mark the portions (technique: creasing — pre-marking before the frosting fully sets prevents cracking when cut).
7. Once the frosting has set, 15–30 minutes, cut through all layers along the scored lines with a sharp, long-bladed knife using a single downward press rather than a sawing motion. Wipe the blade clean between cuts. Yield: approximately 12 pieces.
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