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For the puff pastry dough
Make a puff pastry dough following the directions on this page, using
½ cup plus 1 tablespoon (130 g) of water for the détrempe.
For the whipped vanilla ganache
Soak the gelatin in cold water. In a saucepan, heat 2 cups (500 g) of
the cream with the vanilla (scraped split pods and seeds) and infuse
for 30 minutes. Pass through a conical sieve into a container with the
couverture chocolate and the drained gelatin. Using an immersion
blender, mix, then add the rest of the cold cream and set aside.
For the vanilla praline
Make a vanilla praline following the directions on this page.
For the lemon gel
Make a lemon gel following the directions on this page.
For finishing and baking
Preheat the oven to 340°F (170°C). On a baking sheet, place the
puff pastry between two pieces of parchment paper and cover with a
baking sheet so that it does not rise too much during baking. Bake in
the oven for 20 minutes. Remove the baking sheet and parchment
paper, then cut into 1-inch (2.5 cm) strips lengthwise. Return to the
oven and bake for another 20 minutes, still covered with the baking
sheet and parchment paper. Remove and place the strips on a rack
on their edges. When cool, using a pastry bag, fill the holes that
have appeared during baking with the whipped vanilla ganache.
Repeat with the vanilla praline and lemon gel.