Caramel Millefeuille

- Strain the flour and form a circle as shown on the drawing
- Pour the water into the circle and crumble the roller butter; form a nice smooth dough and leave it covered for a while
- Meanwhile, work the salt through the butter and make a square paste
- Now roll four thin flaps on the ball and place the slice of butter on the thick center
- fold the four thin flaps tightly around the butter; make sure that there is not too much dough on the sides of the slice
- Carefully roll out the crust into a 50 x 50 cm slab. Roll quietly without too much pressure and do not lift the roller
- Regularly rotate the slab during unrolling; if necessary, sprinkle some flour underneath so that the paste does not stick to the worktable
- Do not use too much flour because the crust will shrink during processing
- Dust the plaque well and fold it into 3-sided
- Always dusting
- Roll the obtained long slab slightly and fold it into 3-sided
- The crust has now got 2 half or 1 whole tour
- Leave the crust rested in plastic folded for at least 30 minutes
- Roll out the crust again to a 50 x 50 cm slice; fold in 3-sided, roll with and fold again in 3-sided
- In order not to lose the count, a print of 2 fingers is placed in the dough per whole round
- A drained puff pastry has 6 fingerprints

- Simmer the cream with the glucose and the vanilla
- Make a dry caramel with the sugar
- Stop the cooking with the hot cream, heat the mixture to 104°C
- Let the temperature drop to 75°C, then make an emulsion with the chocolate
- When the mixture reaches 35°C, add the softened butter, salt, likor and blend

- Soften the gelatin in cold water
- Bring the water and sugar to the boil and cook till 120° C add to the lightly beaten egg yolks and beat until stiff
- Bring the blackberry puree to the boil and make a ganache with the dark chocolate add the softened gelatin and the aceto balsamico in the mixture
- Mix all gently with the whipped cream

- Soak the gelatine in the cold water
- Heat 500gr cream together with the vanilla 
- Strain the vanilla and dissolve the gelatin in this mixture
- Mix the entire mass with the mascarpone
- Add the remaining 1500g of cream
- Refrigerate until use

- Mix gelatin and water
- Heat the top 
- Ingredients to 110 gr. Celsius 
- Mix puree and invert sugar at kitchen temperature 
- When the above 110 gr. Celsius, add the puree invert sugar mixture
- Dissolve the gelatin in this 
- Then gently beat
- Pour out in a frame and cut the desired shape