Fig-blueberry mille-feuille napoleon

Mix flour, salt, sugar and cold butter for 45 seconds; add water and mix just until it comes together, leaving chunks of butter visible.

Wrap in plastic film and refrigerate an hour to rest before laminating.

On a generously floured counter, roll into an 18-inch (45 cm) rectangle, fold in thirds, and repeat three more times, using less flour as you go.

Refrigerate 30 minutes to rest.

Make the fifth and last turn, wrap and chill an hour or more, then roll into sheets.

Pre-bake two pastry sheets 10 minutes.

Cut to shape, top with parchment and a baking tray, and bake 30 minutes more until golden brown.

Heat the milk with half the sugar; beat the yolks with the remaining sugar, vanilla, flour and cornstarch.

Temper the yolk mixture with half the hot milk, return it to the saucepan, bring to a boil and cook 2 minutes, whisking constantly.

Off the heat, add the softened gelatin and spread the custard onto a frozen tray lined with plastic wrap.

Heat the water and stir in the sugar and agar-agar mixture; bring to a boil, add the figs, blueberry jam and ruby port, blend and bring to a boil.

Cook 2 minutes, chill completely in the refrigerator, and blend again.

Smooth the chilled pastry cream and pipe it over the first puff pastry disc; add the blueberry fig spread and fresh blueberries.

Cut the second disc into eight portions before placing it on top, so the finished cake slices easily.

Top with more pastry cream and the figs.