Mix vinegar with 225ml water.
Combine flour and salt in a mixer, add liquid, and knead into a dough ball.
Wrap dough in film and rest in the fridge for 30 minutes.
Flatten the butter into a 15cm square between parchment and chill.
Roll dough to a 30cm circle, encase the butter, and roll into a 60x23cm rectangle.
Fold into thirds, wrap, and freeze for 20 minutes.
Repeat the rolling, folding, and chilling process three more times.
Divide dough into three equal pieces and chill.
Roll one piece of dough to 30x30cm, dust with icing sugar, and bake between trays at 180°C for 15-20 minutes.
Cut the baked pastry into 36 circles of 6cm diameter.
Roll the second piece of dough to 20x30cm and bake at 200°C for 10-15 minutes.
Trim and cut the second pastry into twelve 9x4cm rectangles.
Roll the final piece of dough into a cylinder, chill, slice into 12 discs, and line a muffin tin.
Blind bake tart shells at 200°C for 15 minutes, brush with egg, and bake for 2 more minutes.
Whisk egg yolks and sugar, add cornflour, then whisk in hot milk and thicken over heat.
Divide crème pâtissière and stir white chocolate into both portions.
Flavor one portion with thyme, orange, and cream; add 4 sheets of gelatine and chill in a tray.
Flavor the second portion with malt extract and chill.
Dissolve 2.5 sheets of gelatine in 200ml hot orange juice and pour over the chilled orange cream.
Mix streusel ingredients, roll to 1cm thickness, cut into cubes, and chill.
Bake streusel cubes at 170°C for 10 minutes.
Griddle pear slices dredged in sugar and malt until caramelised.
Boil butterscotch ingredients, add cream, and transfer to a bottle.
Infuse milk with lemon verbena, then use to make a lemon crème pâtissière with yolks, sugar, and zest.
Melt sugar into caramel, cool, powder in a processor, and bake into discs with verbena leaves at 150°C.
Assemble millefeuilles by layering pastry circles with malt cream and pear cubes, topped with butterscotch.
Assemble orange slices by placing set jelly cream onto pastry rectangles and topping with streusel.
Fill tart shells with a blackberry and lemon cream, bake at 180°C for 10 minutes, and top with caramel discs.