Mix the salt, water and vinegar together in a bowl. Sift the flour (150 g). Cut the tempered butter into cubes. Add the liquid. Knead the dough. Roll it out into a square and rest in a cold place for 1 night. (1)

Mix the flour (70 g) and butter and roll out into a square. Leave it to rest in a cold place for 1 night. (2)

Roll out dough (1) using a rolling pin into a long strip and put dough (2) on top. Fold the dough (1+2) into 4 and rest it in a cold place for 2 hours. (3)

Roll out the dough (3) with a rolling pin, then fold into 4 and leave to rest in a cold place for a further 2 hours.

Start again, then fold into 3. (4)

Mix together the butter, ground almonds, icing sugar and egg. Add the crème pâtissière and the rum, and mix.

Put the frangipane cream on top of the puff pastry (4) and place the second pastry sheet on top. Turn and brush with the egg yolk. Leave it to rest in a cold place for 1 night.

Use a knife to score a decorative pattern on it, then brush again with egg yolk.

Bake for 30 minutes at 190°C.