Combine flour, salt and water together. Incorporate butter.
Rapidly mix by hand not to form gluten. Cover with cling film
and keep in chiller overnight.
Roll out into rectangle and place folding butter in center. Fold
the dough twice time and half and half : 2 times single fold and
1 time half and half. Store in fridge for 1 hour, then flatten to a
thickness of 6 mm. Rest overnight before cut with specific cutter
and bake between two baking mats and two baking sheets for
50 minutes to 170°C.

Warm cream (1) to 65°C with Chrysanthemum flowers. Let
infuse for more than 4 hours. Sieve the infusion into the
processing bowl.
Add sugar, glucose, mascarpone, cream (2), vanilla and Père
Magloire® Calvados, then incorporate the melted gelatin mass.
Store in fridge before use.

Using a pastry bag, pipe Chrysanthemum Chantilly on the puff pastry.
Then pipe acacia honey and place a few lime zests.
Put a wafer* on top.
Fill some cavities with acacia honey and place again a few lime zests.
Decorate with a few pieces of gold leaf.
* Wafer made with tempered white chocolate, slightly coloured in yellow, melted in a honeycomb pavoni mould.