Sauté the mushrooms with garlic and olive oil; leave smaller mushrooms whole and half or quarter the larger ones.
Bring a large pan of water to the boil and put in the quails eggs. Remove from the heat after 30 seconds and drain in cold water. Peel when cool. Unwrap the puff pastry and cut into strips about 2cm wide by 8cm long, place in the oven for about 8 minutes or until golden brown.
When all elements are cool, place on the plates, first with one strip of cooked pastry then a small spoon of mushrooms followed by another layer of puff pastry and so on. Then arrange the quails eggs around the dish, keep warm in the oven until you want to serve. Warm the cream with the snipped chives and pour lightly over the top.