days, ideally you should
leave the rolled-out puff
pastry dough in the
refrigerator overnight to
dry out slightly so that it
won’t puff too high when
you bake it, which makes
the three-layered mille-
feuille very high. You can
make the filling—the
mousseline—a day ahead
or on the day you are
assembling the pastries.
chris devlin
(Chris Devlin)
#1