Decadent Chocolate & Hazelnut Millefeuille

Preheat the oven to 180°C (350°F).
Roll out the puff pastry on a baking sheet lined with parchment paper.
Generously dust the surface with powdered sugar for a caramelized effect.
Place another sheet of parchment paper on top and weigh it down with a second baking tray to prevent excessive puffing.
Bake for about 25 minutes until golden and crispy.
Let it cool, then cut it into three equal rectangular pieces using a sharp knife.
Step 2: Make the Vanilla Mascarpone Cream
In a mixing bowl, combine mascarpone cheese, powdered sugar, and vanilla extract.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture with a spatula until smooth and airy.
Refrigerate for at least 30 minutes.
Step 3: Prepare the Chocolate Hazelnut Ganache