In a bowl using a spatula, mix 30 grams of flour with the butter. When the butter has absorbed all the flour, remove the mixture from the bowl, transfer it between two sheets of greaseproof paper and shape the dough into a rectangle about half a centimetre high, using a rolling pin. Refrigerate until needed.

Knead the remaining flour with water and a pinch of salt to a soft dough.

Roll out the dough on a lightly floured pastry board with a rolling pin to form a rectangle. Place the butter mixture in the centre. Flatten it with your hands to the same thickness. Fold in the two ends so that they completely cover the dough, leaving the top and bottom sides open.

Roll out with a rolling pin until you have a rectangle with the short side facing you. Move it so that the long side is on your side. Lift the right short side and fold it towards the centre of the rectangle. Do the same with the left side. Fold the dough in half again to form a sort of book. This is how you have done the "first round" of dough.

Now do the same operation four times. Allow the pastry to rest in the refrigerator for 10 minutes between each round. The puff pastry must rest in the refrigerator for at least 1 hour before being used.

Now, after you've let your puff pastry rest, take it out and cut it into eight small squares. Cut holes in the puff pastry squares and brush the squares with butter, so that the puff pastry pieces don't get too soft during the next stage of filling with cream. Spread sugar on both sides of the puff pastry. Place the puff pastry on a baking tray and bake at 180° for 20 minutes.

Prepare the mascarpone cream by mixing 4 egg yolks and the sugar with an electric whisk. When the mixture is frothy, add the mascarpone until smooth. Finally, add the fresh cream to the cream by mixing the ingredients for three minutes.

Take the sheets out of the oven and let them cool down, then start assembling the mascarpone millefeuille cake: put a first sheet of pastry on a dessert plate, add the prepared filling levelling it with a spatula; put another sheet of pastry and fill it as you did for the first layer and continue in this way until you finish the ingredients. Decorate the last layer of pastry with icing sugar.

Lasciate riposare in frigorifero la vostra torta millefoglie per almeno 15 minuti, poi servitela in piattini da dolce.