The Art of French Pastry

bowl of hot water for 15
seconds, then return to
the mixer and whip again
for 15 seconds. Repeat
until the cream is very
shiny. Refrigerate for an
hour or two, until ready to
use.

BAKING  THE PUFF    PASTRY

AND ASSEMBLING  THE

MILLE-FEUILLE

1 Preheat the oven to