1. Roll out the puff pastry as thinly as possible with the icing sugar to form 20 rectangles of 10 g (1/3 oz.) each.
2. Bake in a 200° C (400° F) oven for 5 to 10 minutes.

Apricot coulis

Cook 8 apricots with 50 g (1/4 cup) granulated sugar and the lemon juice until softened and put through a fine mesh strainer.

Coffee cream

Whip the cream; add in the pastry cream and the coffee flavouring.

Finishing

1. Cut the remaining apricots into 6 and sauté them in the butter with 50 g (1/4 cup) granulated sugar until caramelized.
2. Arrange the fruit on 4 serving plates with the puff pastry "arlettes" and the coffee cream.
3. Garnish with a scoop of mocha ice cream, the apricot sorbet and the apricot coulis.