Rouge Mille Feuille

Mix flour, salt, melted butter and water together. Rest dough overnight in fridge.

Roll out into rectangle and place folding butter in center.

Make 3X Double Fold and 1X single. Rest in Fridge for another half day.

Roll out onto a tray with 2mn Thickness

Bake 180C for first 10 minutes then press it flat around 1cm thickness.

Bake again with open trigger oven for around 25 mins till golden brown.

Shieve a hin layer on the surface and bake again for 3 mins 210c for caramel color

Bring to a boil the milk, with the puree

Add Gelatin mixing well and pour gradually the hot mixture into the melted chocolate and glucose to obtain a perfect emulsion using the hand blender.

Add the cold liquid cream and let crystallize minimum 8 hours in the refrigerators.

Whip to consistency for piping

Boil the cream and raspberry puree together.

Add in the honey, and pour over white chocolate.

Emulsify the mixture and add in the cold cream and rose water, emulsify and keep in chiller over-night.

Whipped up the mixture before using.

Mix all ingredients together and bring to a boil.

Pour into a small container 5mm high and let jellify at room tempature.

Cut into small cube size for decoration

Boil Raspberry puree, glucose and 125g sugar.

Mix 50g of sugar with pectin and pour over simmering raspberry mixture.

Cook until 104'c and add in lemon juice.