Make palmiers and sticks!

Combine all the ingredients, pouring in the water gradually. Place on a tray, cover, and let rest for 12 hours at 4°C.

Remove the butter sheet from the refrigerator 15 minutes before lamination.

Roll out the dough and butter into 6 mm-thick rectangles.

Enclose the butter sheet in the dough and trim the edges.

Roll to 6 mm.

Give the dough two single turns, roll back to 6 mm and trim again. Place on a baking sheet and cover. Let rest for 12 hours at 4°C.

Repeat the process with two more single turns, then let rest for 12 hours at 4°C.

Roll to 6 mm thickness in caster sugar.

Give one single turn, trim the edges with a cutter.

Cover with cocoa nib sugar.

Roll to 4 mm thickness in cocoa nib sugar to form a 120 × 40 cm rectangle. Cut into two 60 × 40 cm rectangles. Sprinkle with cocoa nib sugar.

Fold each side in by 6 cm, sprinkle again with cocoa nib sugar.

Repeat folding, finishing by folding onto itself.

Sprinkle again with cocoa nib sugar, then freeze for 30 minutes.

Slice into 1.5 cm pieces and place in Ø10 cm silicone moulds.

Bake at 165°C for 20 minutes.

Pipe out a chocolate pastry cream heart using a 10 mm plain nozzle.

Sprinkle with cocoa crumble and decorative snow sugar using a heart-shaped stencil.

Roll to a thickness of 4 mm into a 150 × 30 cm rectangle.

Cut into two 75 × 30 cm rectangles.

Cut 10 cm-wide strips and sprinkle with cocoa nib sugar.

Stack the three strips on top of one another. Sprinkle again with cocoa nib sugar, then freeze for 30 minutes.

Slice into 1.5 cm pieces and place on a buttered tray.

Bake at 165°C for 20 minutes.

Pipe two strips of mustard Sculpture onto the extremities using a mini Saint-Honoré nozzle.

Top with onion confit and shredded duck leg meat. Decorate with a roasted cherry tomato and chopped chives.