Sift flours and salt into a bowl, chill, and then rub in 100g of cold butter.
Add lemon juice and water, stir with a knife, and form into a ball.
Chill dough for 15 minutes and flatten remaining butter into a square between cling film.
Roll dough to 1cm thick, enclose the butter square inside, and fold into a rectangle.
Perform several cycles of rolling, folding, and chilling until dough is smooth.
For horns, wrap pastry strips around greased moulds and bake at 190°C for 12 minutes.
Dip cooled horns in melted white chocolate and almonds, then fill with raspberry rose cream.
For millefeuille, bake weighted pastry squares at 190°C until golden and crisp.
Beat mascarpone with Marsala and icing sugar; make a coffee ganache with cream and chocolate.
Assemble millefeuilles by layering pastry with mascarpone and coffee ganache, decorating the top layer.
For palmiers, roll pastry with sugar and hazelnut chocolate, slice into clef shapes, and bake.
Garnish all pastries with chocolate hazelnuts, mint, or fresh raspberries and serve on decorated plates.