Mix the flour with the salt, sugar and butter and add the yeast dissolved in the milk.
Knead on the lowest speed for 4 minutes, then on the second lowest for about 10 minutes until it starts to take on air.
The final temperature should be around 75/77°F (24/25°C).

Combine all the ingredients in a mixer fitted with a paddle attachment. 
Keep refrigerated.

Combine the sodium citrate, gellan gum and starch, then mix them into the sugar so they are all thoroughly combined.
Sift onto the fruit purée cooled to 40°F (4°C), then blend to combine well.
Heat to 195°F (90°C), stirring constantly, then use immediately (as the gel sets quickly).

Make the basic dough and leave to prove for around 30 minutes at room temperature (70°F or 21°C). Form into a rectangle and set aside for 15 minutes at -6°F (-21°C), then 
at 35°F (2°C) overnight. Knock back the dough and use it to cover the butter. Give it 1 double turn then 1 single turn. Place in the freezer for 15 minutes, then leave for approx. 
1 hour at 35°F (1°C). 
Make the almond cream and raspberry filling. Keep refrigerated. Roll out the dough lengthwise to a depth of 1cm. Cut out some slices with a width of 0.5cm and lay them flat 
on top of the dough. 
Roll out the dough to a depth of 2.5mm in the direction of the ridges. Cut it along the ridges into 12cm-long rectangles (with a width of 7cm). Roll the dough pieces around 
the RASPBERRY INSPIRATION STICKS at each end, giving them just one full turn, and leave the remaining dough empty in the center. Place in a small 7cm square frame. 
Leave to rise for approx. 1 hour at 80°F (27°C). Place 10g of almond cream in the hollow center. 
Bake in a fan-assisted oven at 340°F (170°C) for approx. 18 minutes. Pipe on 20g of raspberry filling using a piping bag (with no nozzle). Cut the raspberries in half and quarter 
the figs. Decorate the pastries’ top with an alternating arrangement of fruits