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.
