Chocolate Raspberry Napoleons

Pastry
200 g Frozen puff pastry
1 egg
1 tbsp milk
Sauce
300 g frozen unsweetened raspberries, thawed
1/4 cup icing sugar
Filling
1 cup semi-sweet chocolate chips
1/2 cup sour cream or plain yogurt
1/2 cup whipping cream
1 cup raspberries

On lightly floured board, roll 1 block of pastry to 12x7-inch (30x17.5cm) rectangle. Cut a 1-inch (2.5cm) long strip off 1 edge; use to decorate tops of napoleons. Cut remaining pastry into 8 3-inch squares. Brush with mixture of egg and milk; add decorations and brush with egg mixture. Bake att 400 degF (200 degCel) for 15 to 20 minutes or until golden brown.
For sauce, puree thawed raspberries. Press through sieve to remove seeds. Whisk in icing sugar. Refrigerate. Melt chocolate chips over hot water. Remove from heat and stir in sour cream. Refrigerate. Beat cream until stiff peaks form.
To assemble, cut pastry crosswise in half, spread bottom half with about 2 tbsp each chocolate mixture and then whipped creaml add fresh berries and top half of pastry. Serve with raspberry sauce.
Makes 8 servings.

P.S. still perfecting that crispy puff dough, so using prepared frozen dough now.