Procedure
Puff pastry
Make a well in the flour on the work surface and add the water and salt. Make the pastry dough and knead for about 10 minutes. The dough should not be smooth. Cover the dough with cling film.
Make a well in the flour on the work surface, add the butter and mix well. Place the mixture on some baking paper and top with another sheet of paper, then shape into a rectangle. Place the rectangle in the refrigerator and leave it to harden for about 1 hour. Roll out the pastry dough to a thickness of 1 cm and place the rectangle in the centre. Wrap the rectangle in the pastry dough so that it is completely covered. Work the pastry using the 6-rounds technique. Bake in the oven at 200°C for 15 minutes.
Vanilla-flavoured Diplomat cream
Mix the cream and Fabbri Moussecream+5 thoroughly, allow to cool and then whisk. Add the custard worked with Fabbri Delipaste Vanilla Super. Mix gently.
COMPOSITION
Alternate layers of puff pastry with the same number of layers of vanilla-flavoured Diplomat cream, adding Amarena Fabbri if desired. Dust with icing sugar and garnish with Amarena Fabbri.