1. Leavened croissant dough (1)
Mix the ingredients in the stand mixer on the lowest setting for 5 minutes, then on a medium setting for 4 minutes. The temperature of the pastry should be approximately 20°C. Form the dough into a ball and let it rest at room temperature (< 25 °C) for 20 -30 minutes. Spread out onto a baking sheet. Chill at 0 °C/2 °C.

2. Leavened croissant dough (2)
Roll out the butter to a thickness of 8 mm. Roll out the dough to the same thickness. Set the butter in the centre of the dough and fold the left and right sides of the latter on top of the former, to cover it. Try and reduce overlapping of the dough to a minimum. Pat the sides to even them out into a regular rectangular shape. Turn by 90°, laminate to a thickness of 8 mm and do a double fold. Turn by 90°C again, laminate once more to a thickness of 8 mm and do a single fold. Laminate to 12 mm and place in the refrigerator or freezer for approximately 45 minutes. Laminate the dough to 2.5 mm, then cut it into squares 11 x 11 cm. Brush the surface with egg wash. Cut two parallel 0,5 x 9 mm strips on each side, and braid them. Refold them on the central square and press down to adhere. Brush the newly made border with egg wash. Set each square in a 9 x 9 buttered mould. Prove at 28°C for about 2 hours. Cut out a 6 cm x 6 cm x 0.5 cm thick slice of cream cheese. Bake in the oven at 170 °C for 17 minutes. Let it cool before filling.

3. Sweet Fillings
Strawberries: Brush the bottom of the pastry basket with thickened strawberry juice. Arrange strawberry quarters all over the surface and garnish with edible flowers. Orange: Cut the orange segments and make candied orange peel. Brush the bottom of the pastry basket with the cooking syrup. Arrange the segments on top of the cream cheese and garnish with some candied peel. Apple: Finely slice half of an apple and dip it in a 30°C syrup to soften. Peel and dice the other half, then slowcook it in a pan with a little honey or sugar, until golden. Add the compote to the pastry basket and top with the slices formed into a rosette.

4. Savoury fillings
Pissaladière: Peel the baby onions and cook them in a gastrique. Dough square with the cooking juice, set a flat fillet of anchovy on the cheese, then top it with 8 onions. Fill the last corner with two fillets of anchovies rolled together. Red Bell Pepper and Chorizo: Burn the skin of a red pepper, peel and slice into thin sticks. Cut an equal amount of chorizo into thin batons and combine the two before arranging in the pastry basket. Peas and Young Fava Beans: Blanch and peel the peas and young fava beans. Season with hazelnut oil vinaigrette and fill to the pastry basket. Garnish with herbs.