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Millefeuille with pastry cream, mascarpone and marbled glaze
An elegant mille-feuille composed of three crisp puff pastry layers, vanilla pastry cream enriched with mascarpone, and a flowing marbled chocolate glaze. Perfect to impress your guests at a tea time or festive dessert.
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Critical Success Points
- • Keep the puff pastry well chilled before baking.
- • Properly temper the milk‑egg mixture to avoid curdling.
- • Cook the pastry cream until the first bubble then 30 seconds more.
- • Bake the bases with a rack for even puffing.
- • Marble the glaze before it hardens.
Safety Warnings
- • Boiling milk and hot cream can cause burns – handle with care.
- • The oven reaches 180 °C – use kitchen gloves.
- • The knife used for marbling must be handled carefully.
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