Roll out the puff pastry to 2,5 mm. Bake between plates (under pressure) until they are almost ready. Remove the upper plate and bake until ready then dry. Measurement: 12,5 x 3,5 cm en 3,5 x 3,5 cm.
Use salted caramel to finish off the tompouce
White chocolate mousse with vanilla
Use white chocolate mousse with vanilla between the layers.
Heat the chocolate up to 45°C and cool back to 29°C. Smooth it till 2 mm and cut as wished.