Monstera Tiramisu

Mix flour, salt, and soft butter together. Gradually add in water. Just Mix well. Do not form gluten.

Rest dough overnight in fridge.

Roll out into rectangle and place folding butter in center.

Make 2x Single and 1x Book (Not double, just Book).

Use 3 Magnet Height. Bake 170c Vent IN. Fan 4. 30mins then> Vent out 30mins.

Warm milk to 65c infuse with chrysanthemum for more than 4 hours.

. Sieve out the infusion to make crème patisserie except butter.

Let crème patisserie chill to 35c blend in soft butter.

Keep in chiller. Whip it before pipe.

Boil water, dried licorice and chrysanthemum for 2 minutes, off the fire and keep for 2 hours with covered.

Sieve out the chrysanthemum flower bring the infusion to warm and add in sugar mix with Konnyaku.

Once boil stop the heat and immediately pour into ring.

Keep in chiller and cut 3.5cm x 4.5cm per piece.

Warm cream to 65c with Chrysanthemum. Keep for more than 4 hours.

Sieve the infusion and add in sugar and glucose, warm it to 36c, add in gelatin.

Blend in the cold cream follow by mascarpone.

Keep in chiller, whip it before use.