Make vol-au-vents and tomato rolls!

Knead on speed 1 for 7 minutes then on speed 2 for 10 minutes. Let rest at 4°C for 12 hours.

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

Roll the detrempe and butter sheet to 6 mm.

Enclose the butter and trim the edges.

Roll to 6 mm thickness and give one double turn, adding dried thyme at each step.

Roll to 6 mm thickness and give one double turn, adding dried thyme at each step.

Roll to 6 mm thickness, give one single turn, and trim the edges.

Let rest for 1 hour at 4°C.

Roll to a thickness of 4 mm in a 70 x 28 cm rectangle.

Using a Ø9 cm cutter, cut out 12 discs. Using a Ø5 cm cutter, cut holes in the centres of the Ø9 cm discs to make rings.

Roll the trimmings to a thickness of 1.5 mm and freeze for 10 minutes. Cut out another 12 Ø9 cm discs for the bases.

Brush the rings with egg wash then place on top of the base discs.

Let proof at 26°C for 2 hours, then brush with egg wash.

Bake at 170°C for approximately 17 minutes.

Pipe 20 g of guacamole in the centre.

Using a piping bag fitted with a fluted nozzle (F8), pipe out 20 g of lemon Sculpture.

Top with 10 g of smoked salmon flakes and sprinkle with chopped chives.

Roll to a thickness of 3.5 mm to form a 40 x 250 cm rectangle.

Using a rolling pin, flatten the lower edge of the dough to obtain a 4 cm strip. Moisten this strip.

Spread the dough with 1 kg of tomato béchamel.

Roll up and close with the moistened strip.

Cut into 3.5 cm pieces.

Brush lightly with egg wash and let proof at 26°C for 2 hours. Brush with egg wash again, then bake at 170°C for approximately 17 minutes.

Pipe pepper Sculpture in a rosette using a mini Saint-Honoré nozzle.

Top with roasted tomatoes, drizzle with olive oil, and sprinkle with freshly ground pepper and chopped chives.