Using the dough hook of the stand mixer, combine the two types of flour, butter and salt while slowly drizzling in the vinegar and water.
Form into a ball and let rest in the refrigerator.
Roll out the dough, inserting and enclosing the sheet of butter in it. Give it its turns (see in assembly).
Heat the cream with the glucose. Prepare a dry caramel with the sugar and deglaze with the hot cream mixture.
Heat to 108°C. Add the butter at 40°C along with the pistachio paste and cream cheese then blend using a hand mixer.
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