The Perfect Mille-Feuille: Secrets of French Pastry Revealed!

Ingredients :

230 g butter (preferably Poitou-Charentes)
Water
Sugar
Salt
Flour
4 eggs
Milk
Vanilla powder
Powder on the sides
375 g pastry cream
Melted chocolate for the cone
White fondant for icing
Baking paper
Cling film
Syrup at 30 (water and sugar)
114 syrup for the white fondant (water and sugar)

Instructions :

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