Millefeuille.

A true millefeuille is a wonderful thing - three layers of pricked, dense puff pastry, two layers of thick creme patissiere and icing with the traditional lattice design on the top.

And I get that there are variations on a theme, much as that may disturb your average maitre patissier, going over to the savoury side, producing some delicious dishes.

However, when I get presented with a so-called millefeuille desert that is three discs of greasy pastry with dollops of whipped cream inbetween - and these are everywhere - it makes me feel very sad.

(See also profiteroles, which should contain ice cream, and be covered with a chocolate sauce. But I fear too many countries are way too far down the road of whipped cream and chocolate icing for me to resist...)