Yeast puff pastry :

1 kg flour

150 g Sugar

20 g salt

10 g of croissant

30 g instant yeast

100 g eggs

100 g milk

350 g cold water

100 g the delicious

250 g excelior margarine for 1 kg of dough

2 double towers

Shaping: thickness 5mm / square of 9/9 cm

Caramel :

500 g caster sugar

Bake a dry caramel, pour over a silpat mat and let cool

Mix the caramel powder to have a granulated powder and sprinkle in the molds

pre-grease

Fold the squares and pass into the shoot chamber

Bake for 23 min at 170°c

Vanilla cream :

1 l milk

100 g sugar

50 g cream powder

50 g flour

15 g vanilla paste

80 g egg yolks

Bake custard-style

Vanilla peach count :

1 kg fishing

300 g sugar

15 g vanilla paste

30 g starch

50 g water

30 g gelatin mass

Cook like a pastry cream, off the heat add the gelatin mass

Immediately pour into the dome molds, transfer to the deep freezer

Neutral glaze :

500 g neutral vanoise glaze

100 g water

Use at 40°C