6 Cut ¾-inch-wide
strips of paper and set
them diagonally on top of
the mille-feuille. Dust the
tops with confectioners’
sugar and carefully
remove the paper strips 1
at a time. Keep
refrigerated until you
serve it, but keep in mind
that after 3 or 4 hours it
will begin to get soggy.
Cut into 2 × 3-inch