Make a dough with flour, water, salt, butter.
Let this rest for 30 minutes. Roll out the buttersheet till 1cm thick.
Cut the dough in 4 and fold in the buttersheet.
Give it 3x3 foldings (27 layers total), after every folding let it rest for 30 minutes.
Cut the puff pastry 0,5cm x 12cm.
Bake 160C for +- 18 minutes
Add all the ingredients into a pan and let it soak for 10 minutes. Heat up until it's 85 degrees. Strain and let it set overnight. Mix with a handblender until it's a smooth gel.
Heat up the cream until it's 60°C. Add the bloomed gelatin and white chocolate. Mix with a handblender and let it set overnight.
Decorate with fresh peach slices and edible flowers and cress. Dobla Final Touch: Lace flower white assortment.