A Mille Feuille (better known as a Napoleon in America) filled with diplomat cream and finished with cream fondant and chocolate. Cream fondant is different than rolled fondant. Although they are made similarly, cream fondant, when in the right state, can be poured, while rolled fondant is much more pliable and is usually used to finish cakes.
My food journey through Johnson and Wales as a Baking and Pastry Student
