Perform 5 turns on the dough, respecting the resting time between each. Roll out to a thickness of 3.5 mm. Let rest in the refrigerator. Cut the dough into heart shapes. Lightly brush with water. Gently turn over into the granulated sugar, pressing gently so that it sticks to the pastry. Transfer to a sheet of baking paper (sugar side down). Place 2-cm high blocks on the baking sheet the top with another baking sheet and bake in a 170°C convection oven for approximately 25 minutes. Let cool.
Pierce the caramelized side (10 to 12 holes). Fill with 50 g of pastry cream and 40 g of citrus strawberry compote.
Pipe out peaks of decorative cream (90 g) on the same side. Make hollows in 5 of the peaks using a warmed melon baller. Refrigerate. Pipe the citrus strawberry glaze in the hollowed out peaks. Decorate with fresh strawberry quarters and white chocolate hearts and some silver flakes.
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