Method

Puff  Pastry

Mix all the ingredients for 10 minutes and leave to rest.

"Beurrage"

Roll the soften butter and the flour in to a rectangle and leave to rest in the fridge for 1 hour. Place the ”beurrage” in the center of the “detrempe” previously rolled in a bigger rectangle. Fold the four edges of the “detrempe” over the butter enclosing it completely. Work the dough with the technique of the six turns. Bake at 200°C for 15 minutes.

Chantilly Cream

Place the milk in a pan together with the Vanilla and the cream. Bring to a boil. Beat well the Pastovocrem together with the sugar and the starch. Add the milk, blend with a whisk and boil until it reaches a creamy consistency. Lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying. Shock freeze till 4°C. Add 270 g of whipped cream.

Asembling the cake

Make three layers of puff pastry and chantilly cream with chopped Amarena Fabbri.

Garnish with icing sugar and Amarena Fabbri.