Puff pastry tart

Knead all the ingredients in a planetary mixer with the hook attachment, except for the Croissant Butter.

When the dough is elastic and thick, roll it out to 1 cm using a dough sheeter.

Cover well and rest in the refrigerator overnight.

The next day, laminate with the Croissant Butter (previously laminated to 7 mm).

Give two folds: one 3‑fold and one 4‑fold.

Rest in the refrigerator for at least 3 minutes.

Roll out to 5 mm thickness.

Cut into strips 4 mm high and 40 cm long.

Arrange 5 strips evenly in a 20 cm diameter cake tin.

Leave to rise at 28°C.

Bake at 165°C for 25 minutes, keeping the valve closed for the first 15 minutes.

Peel and finely chop the ginger.

Place the ginger and Prima Blanca in a vacuum bag.

Season and infuse for at least one night.

Bring the raspberry purée and glucose to the boil.

Add the bloomed gelatin and mix until fully dissolved.

Pour the hot mixture over the melted chocolate.

Blend with an immersion blender to create an emulsion.

Cool the mixture below 35°C.

Pour in the liquid Prima Blanca, previously sifted to remove the ginger.

Blend again.

Leave to crystallise for at least 12 hours.

Combine all ingredients in a planetary mixer.

Whip until smooth, light and airy.