Miel

Mix flour, salt, and soft Crème butter together.

Gradually add in water.

Do not form gluten. Leave for rest overnight in fridge.

Roll out into rectangle and place Croissant butter in center.

Make two single tours and one half tour (book).

Leave to rest in fridge during one hour and laminate at 6mm.

Rest overnight before cut for baked.

Use 4 magnets on the baking tray to adjust the height.

Bake at 170°C for 30 minutes with ventilation + 30 minutes without ventilation.

Warm the milk to 65°C and infuse with the chrysanthemum flower for more than 4 hours.

Sieve the infusion and adjust to 350 g.

Prepare a crème patisserie with the cream, sugar, custard powder, egg yolks and vanilla.

Cool the crème patisserie to 35°C and blend in the soft Crème butter.

Store at 4°C.

Whip to a velvety texture before piping.

Bring the water to a boil with the dried licorice and chrysanthemum and cook for 2 minutes.

Remove from the hob and keep for 2 hours covered with cling film.

Sieve and bring the infusion to a boil with the sugar-konnyaku mix.

Once it boils, turn off the heat and immediately pour on a tray.

Keep in chiller and cut portions of 3.5cm x 4.5cm.

Warm cream to 65°C with the chrysanthemum. Infuse for more than 4 hours.

Sieve the infusion, add the sugar and glucose, heat to 36°C.

Finally add in the gelatin mass, the cold cream followed by the mascarpone.

Keep in chiller, whip it before use.