Crema Catalana millefeuille

Mix both ingredients and laminate into a 40x30 cm rectangle on plastic. Chill

Mix the flour and salt, add the water and vinegar, then the Cake Butter. 

Mix just to combine – not too much. Let the dough rest overnight. 

Prepare the butter dough. Roll out the dough to 40x70 cm, and the butter to 40x35 cm.

 Place the dough over the butter, fold over the excess dough to sandwich the butter (butter/dough/butter). 

Make two single folds. Chill at least 60 minutes, then make another single fold. 

Chill for 2-3 hours minimum and roll out. 

Cut into 60x40 cm sheets, dust with icing sugar, cover with a baking tray and bake at 190°C for 45 minutes.

Heat the milk and sugar with the lemon and cinnamon. 

Mix the yolks and starch, combine, and cook until boiling. 

Cool and store in a piping bag.

Heat the glucose (1), Stand & Overrun, salt, and milk until dissolved. 

Caramelise the sugar separately. Once ready, deglaze  with the cream mixture and cook to 105°C.

Cool and emulsify with the Cake Butter and glucose (2). 

Store in a piping bag.

Heat the Stand & Overrun (1), milk, glucose, gelatine, lemon, and cinnamon. 

When it boils, pour over the chocolate and mascarpone. 

Blend well and add the remaining Stand & Overrun (2) and cognac. 

Chill for at least 12 hours.