Mille-feuille 'strachin'

To make the dough, knead the flour with the water, salt and 75g of the butter. Form a smooth dough block and leave it to stand in the fridge for 15 minutes. Meanwhile, roll out the remaining 450g butter to a thickness of 1cm

Roll the dough until you obtain a 4–5mm thick rectangle, place the butter in the centre then bring the two ends of dough over the top of the butter to cover it. Beat with the rolling pin and roll out again

Turn the dough by 90 degrees, then bring the edges in again to create three layers of pastry. Roll out again, then turn. Repeat this procedure three times and leave to stand in the fridge for 10 minutes every time you turn the dough

Preheat the oven to 200°C/gas mark 6 before placing the dough in the fridge for the final resting

Next, roll out the dough until you obtain a 2–3mm thick sheet. Cut 12 discs out of the pastry, each with a diameter of 8cm. Bake for 10 minutes

Place the egg yolks, 90g of the sugar, the butter, cornflour and vanilla pod in a heatproof bowl. Place over a saucepan of simmering water and stir the mixture until it reaches 82°C. Pour into a tray and leave to cool in the fridge

In the meantime, prepare a meringue by whisking the egg whites with the remaining 30g sugar. Fold this through the egg yolk mixture once cool

To plate, make a ring with the amaretti biscuits around the plate. Spoon some of the cream in the middle, top with a puff pastry disc and dust with icing sugar