Knead the ingredients at a temperature as cold as possible:
5 minutes in 1st speed then 8 minutes in 2nd speed. Forme a
ball tightened enough and cover with a sheet of plastic wrap for
30 minutes. Then fold the dough and form again a ball. Stand for
15 minutes. Fold for a second time the dough and press it onto
one-half of the sheet (60 x 40 cm). Store the covered sheet in
the freezer for 2 hours, then in the fridge for 12 hours (2 to 4°C).
The dough is ready to use.
Roll out the dough, then the butter to a 8 mm thickness and
place the butter in the middle. Give a double turn (x 4) then a
simple turn (x 3). Laminate the dough to the desired width, then
paste thin pieces of red dough on top before laminating to a
2.5 mm thicknes

Abaisser la pâte, puis le beurre sur une épaisseur de 8 mm et
disposer le beurre au centre de la pâte. Donner 1 tour double
(x 4) puis 1 tour simple (x 3). Laminer le pâton à la largeur
souhaitée, puis coller de fins morceaux de pâte rouge sur le
dessus avant de laminer sur une épaisseur de 2,5 mm.

The preparation is identical to that of neutral crescent dough.
Laminate the dough to a 2/3 mm thickness. With a sharp knife,
cut strips about 1 cm wide and stick them on the neutral dough.

Mix the sugar with almond paste. Add the soft butter in two
parts while mixing. Incorporate the eggs, alternating with the
almond powder, finally the pastry cream (at room temperature).
Roll out to a +/- 1 cm thickness on a lined baking sheet. Bake
in the oven at 180°C for 15 minutes. Cut and freeze quickly to
facilitate the cut into 6 x 1.5 cm bars. Store in the freezer.

Soak gelatin powder in water and keep cold. Heat the puree
with syrup to 80°C. Add the gelatin mass and mix quickly. Let
cool before adding The Botanist® gin then mix to obtain a
smooth dough.

Boil the ingredients and let cool.

Cut the dough into 6 x 14 cm rectangles. Place a bar of frozen
cooked almond cream (6 cm long) on a rectangle and roll
tightly. Moisten the last edge of the dough so that it adheres
well. Place the dough, closing downwards, in a greased cube
mold (6 x 6 cm) and let rise for 2 hours at 28°C. Bake in the
oven at 165°C for 15-20 minutes.
Immediately after cooking, unmold and brush with syrup, then
cook for 3 minutes. Let cool. Make two small openings on the
bottom with a tip and fill with raspberry jelly.