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--- For the Pastry and Filling ---
1 1/2 lbs. frozen puff pastry (or 1/2 batch homemade pate feuilletee)
1 batch of pastry cream (creme patissiere)
--- For the Royal Icing and Decoration ---
2 egg whites, room temperature
2 teaspoons lemon juice
3 cups (350 g) powdered sugar (approx.)
3 oz. (80 g) bittersweet chocolate, melted
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