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1
Lightly flour a clean work surface.
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2
Using a rolling pin, gently roll out the dough into a 16 x 18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges.
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3
Using a pastry wheel or sharp knife, cut the rectangle crosswise into thirds (6 x 16 inches).
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4
Transfer to a baking sheet; pierce the dough all over with a fork.
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5
Cover with plastic wrap; place in the refrigerator 1 hour.
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6
Preheat the oven to 425F.
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7
Transfer the uncovered pastry strips to the oven; bake until they are puffed and golden all over, about 14 minutes.
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8
Set a baking sheet directly on the pastry strips, and continue baking until the pastry is cooked through and well browned, about 6 minutes.
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9
Remove the top baking sheet; bake 4 minutes more.
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10
Transfer to a wire rack to cool completely.
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11
Using a serrated knife, trim each strip to 4 1/4 x 12 inches.
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12
Make the glaze: In a small saucepan, bring the heavy cream just to a boil.
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13
Place the dark chocolate in a bowl, and pour hot cream over the chocolate; whisk until the chocolate is melted and the mixture is combined.
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14
Whisk in the corn syrup.
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15
Strain through a fine mesh sieve into a clean bowl.
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16
Place the white chocolate in a medium heatproof bowl set over a pan of simmering water.
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17
Whisk until the chocolate is melted; let cool.
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18
Using an offset spatula, spread the dark chocolate glaze over 19 side of the flattest puff pastry strip, making sure to coat the entire surface.
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19
Place the white chocolate in a piping cone; pipe thin lines 3/4 inch apart across the width of the chocolate-coated strip.
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20
To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines.
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21
Begin at one of the short ends, and make each line 3/4 inch apart.
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22
Alternate the direction each time.
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23
Place 1 of the unglazed puff pastry strips on a serving tray.
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24
Spread half the pastry cream over the top, leaving a 1/2-inch border all around.
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25
Top with the remaining unglazed pastry strip; press down gently, and repeat with the remaining pastry cream.
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26
Top with a glazed pastry strip.
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27
Transfer to the refrigerator, and chill 30 minutes, uncovered.
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28
Using a long serrated knife, cut into 6 pieces, and serve.
