Pour the cream into a piping bag, even without a nozzle. Place the first layer of puff pastry on a serving plate and cover it with cream (6). Place the second layer of dough on top and repeat the process a second time.
Finally, finish with the last layer of puff pastry, on which you sprinkle plenty of icing sugar to decorate. Now you are ready to serve your delicious millefeuille with ricotta (7).
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