Risen Puff Pastry Dough:

1 kg flour

150 g sugar

20 g salt

30 g instant yeast

10 g croissant improver

100 g eggs

100 g milk

300 g cold water

100 g "La Délicieuse" (ingredient not specified)

Knead all the ingredients together for 6 minutes at the first speed and 4 minutes at the second speed.

Let it rest at room temperature for 35 minutes.

Lamination: 25 g Excelsior margarine per 1 kg of dough.

Perform two double turns.

Vanilla Pastry Cream:

1 liter milk

150 g sugar

100 g pastry cream powder

10 g vanilla flavoring paste

150 g whole eggs

Cook as pastry cream, then let it cool.

Glazing Dough Nuggets for Filling:

500 g glazing dough nuggets or chocolate

Soaking Syrup:

500 g water

500 g sugar

Zest of ½ lemon

Bring to a boil and use while hot.

Assembly and Finishing:

Prepare a striped puff pastry dough, roll it out to a thickness of 3mm.

Cut strips measuring 30 cm in length and 5 cm in width.

Fill the center with pastry cream and sprinkle with glazing dough nuggets.

Fold the edges and seal them well with water.

Cut and place in the proofing chamber.

Bake for 18 minutes at 180°C.

After removing from the oven, brush with 16°B syrup.