Recipes
Remove the 250 g of butter from the refrigerator.
Sift the flour and sugar, dissolve the salt in the water then add, mixing slowly.
Mix in 80 g of melted butter (the dough should be smooth and elastic).
Shape into a ball and rest at 4°C for 2 hours.
Use a rolling pin to flatten the 250 g of butter into 1 square x 1.5 cm thick.
Roll the dough out into a square that is slightly larger than the square of butter and position the square of butter, diagonally, on top of the dough. Fold the opposite corners of the dough to meet in the centre of the square of butter.
Roll the dough out into 1 rectangle, then fold into 3 to recreate a square (1st turn), repeat once again then leave to rest for 1 hour (2nd turn).
Repeat the process 3 times until 6 turns have been completed, leaving the dough to rest for 1 hour between each turn.
Roll the dough out to a thickness of 2 mm and cut out a 40 x 30 cm sheet.
Bake in the oven at 180°C for approximately 20 minutes. Remove from the oven, sprinkle with sugar then return to a very hot oven to caramelize the sugar.
Cut into 3, evenly sized, 12 cm strips.
Put the scraped vanilla bean into a pan with the hot cream and leave to infuse, making sure that it doesn’t boil.
Place the sugar in another pan and heat till it caramelises. Stop the caramel cooking by adding the hot cream in several stages, then add the sugar, and mix with the agar.
Cook on a low boil until the caramel reaches 105°C (221°F). Add the cubed butter and the prepared gelatine and mix well.
Pour onto baking trays covered with cling film and put aside until cold.
Cut into rectangles 2 x 10 cm
Boil the milk with the scraped vanilla bean. Whip the whole eggs with the yolks and the caster sugar.
Add the corn starch.
Add to the pan of boiling milk off the heat, and cook the mixture until it thickens.
Once cooked, add the butter bit by bit.
Leave to cool down, whisk till smooth and then add the mascarpone.
Emulsify lightly, and add the whipped single cream.
