DIRECTIONS:

Puff pastry

Mix all ingredients except the butter and knead them until you get a homogeneous mixture. When dough is ready, shape into a rectangle and place softened butter inside, giving the butter the same shape as the pastry dough but smaller, as we must wrap the dough around the butter without it coming out. Cover the butter by folding the corners of the dough. Remove excess flour and roll out the dough. Then we'll give it a simple twist, which consists of folding the dough in two halves, first folding one side of the dough towards the centre and then the other end on top of this fold. Wrap the dough in cling film and put it in the fridge for half an hour.

When the half hour has passed, roll out the dough again and give it a "double turn", which is done by joining the sides of the dough in the centre and then folding it in half. Give it a total of three single and two double turns, with half an hour in the fridge between each one. When the process is finished, roll out the dough thinly on a baking sheet and bake it at 175ºC for 27 minutes.

Vanilla and white chocolate cream

• 275 g milk
• 75 g sugar
• 23 g cornflour
• 80 g egg yolks
• 30 g vanilla sugar
• 190 gr white chocolate coating
• 2 sheets of gelatine
• 1 Tahitian vanilla bean

Heat all ingredients - except the cream, white chocolate and gelatine - over a low heat. Stir continuously until it reaches 85ºC. Now it's time to add the white chocolate coating. Strain the mixture and add the gelatine sheets. Cool the cream in the fridge, covered with cling film, and when it has cooled down, add the semi-whipped cream very slowly so that it does not lose its consistency.

Preparation

Open the pastry lengthwise and fill with the vanilla and white chocolate cream. Sprinkle with powdered sugar.