Dough

• Dissolve the yeast in water.
• Add flour, sugar, salt, egg, and butter and quickly mix to form a uniform dough.
• Place the dough in the fridge for 20 minutes.
• Pound the butter flat between 2 pieces of baking paper to about 22x22 cm.
• Roll out the dough into a square of about 25x25 cm and place the butter diagonally.
• Fold the edges over the butter so that all the butter is covered by the dough. Roll out the dough into a rectangle about 20x45 cm, fold one side over 2/3 and
• the other side over, so there are now 3 layers.
• Chill for 15 minutes.
• Roll out again into a rectangle and fold - now there are 3x3 layers.
• Chill for 15 minutes.
• Roll out the dough for the third time and fold the sides again, so now there are 3x3x3 = 27 layers. Chill for 15 minutes.
• Roll out the dough to about 30x40 cm and cut into squares of 10x10 cm.

• Remonce

• Mix all ingredients well together.
• Place a dollop of remonce on each square.
• Fold the corners towards the center, press lightly together and turn with the seam side down.
• Let rise for about 45 minutes.
•  
• Brush the buns with egg/milk and bake in the oven for about 15 minutes at 180 degrees Celsius (356 degrees Fahrenheit) conventional oven.
• Take out and cool.
• Cook the jam down to about 4 dl. Cool.
• Whip the cream until slightly stiff and add 2 dl of jam. Whip until stiff. Place in a piping bag with a star nozzle.
• Make small wafers with melted chocolate.
• Make a thick icing with powdered sugar, water, and red coloring for a light pink icing.
• Slice the buns and make a beautiful ring of raspberry cream. Fill with jam and crushed macarons.
• Put the lid on and decorate with icing, a dab of cream, and chocolate decorations.
• Enjoy.