Put the flour, softened butter, water, vinegar and salt in a bowl and slowly knead. When the dough comes off the edge of the bowl, knead faster so that it becomes silky and smooth. Roll out the dough into a square approx. 10 mm thick and place the butter tile in the middle. Fold it up like an envelope and carefully roll it into a rectangle with a rolling pin. Approx. Chill for 60 minutes so that the dough can relax and the butter does not get too soft. After resting, roll out an even thinner square. Now alternate between two single and two double tours. In the simple tour, the dough is folded twice so that only a third of the base is available. With the double tour, the dough is folded from both sides up to the middle and then folded again like a book. Place the dough in a cool place between each tour so that it can rest. Then roll out the dough to 5 mm thick and place on a baking sheet with baking paper or a silicone mat. Sieve some icing sugar on top and bake in the oven at 200 ° C to a nice brown color. Let cool and store in a dry place.


Briefly bring the milk with vanilla and honey to the boil, then mix with the already soft chocolate. Stir in the liquid cream and emulsify with a hand blender. Then work in the mascarpone and rum with the hand blender. Leave to mature overnight in the refrigerator and whip like whipped cream the next day.


Melt the milk chocolate and nougat. Mix the fine waffle wafers with all the other ingredients and roll them out thinly between two sheets of baking paper. Let it solidify in the refrigerator and then pack it in an airtight container. Puree the strawberries and season with sugar, rum and lemon juice. Press through a fine sieve. If necessary, thicken with a little corn starch.


Break or cut the puff pastry sheets into pieces and serve alternately with the whipped vanilla cream. Put the nougat crisp and strawberries in between.