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Camille Lesecq, the 24-year-old pastry chef at the Hôtel Meurice in Paris, can sculpt blocks of chocolate and bricks of pastry into works of art worthy of a plinth in the nearby Musée du Louvre. His artistic creations include chocolate and confit lemon with cinnamon biscuit ice cream, as well as a bitter orange soufflé with saffron marmalade and chocolate sorbet. But one of his favourite desserts is the classic millefeuille. Here he shares a simple recipe, so you can create this French fancy at home.
This recipe was first published in February 2005.