Tricolore pastry

Dissolve the yeast in the water and add the flour (1), mixing thoroughly.

Add the rest of the flour (2), which will be poured onto the poolish.

It will be ready when the top of the dough cracks, after about 35-40 minutes.

Knead all the ingredients together, incorporating the red colouring into one portion and green colouring into another portion.

Roll out each coloured dough thinly and chill.

Knead the flour, milk, sugar, yeast, malt and Cake Butter.

Add the salt to the dough when it has come together.

Form a ball and leave to rise for 30 minutes at room temperature.

Chill for 30 minutes in the freezer and leave the dough to rest for 10-12 hours at 0-2°C.

The next day, place the Croissant Butter sheet 3/4 of the way onto the dough and fold into three.

Rest for 30 minutes.

Fold into three again, inserting the red and green pasta matta into the fold.

Rest at 0-2°C for one hour.

Roll out the dough to a thickness of 1 cm, cut strips of laminated dough and place them on top of the dough.

Roll out a little and chill thoroughly.

Heat the milk in a saucepan.

In a separate bowl, whisk together the egg yolks, sugar and cornflour.

Pour the hot milk over this mixture, whisking continuously.

Return to the heat and bring to a boil, stirring constantly.

Remove from heat and add the white chocolate and cocoa butter.

Mix until smooth and chill thoroughly.

Soften the Cake Butter together with the sugars and salt.

Gradually add the flour, cocoa powder and baking powder, alternating with the eggs and egg yolks.

Fold in the chocolate drops until evenly distributed.