Mix water, eggyolks salt and flour. Roll out and fold 2x3 and 2x4. Chill well between folding.
roll out the pastry 2 mm and prick it well. Bake in 180 degree for 20-25 minutes.
Soak the raisins with rum preferable a couple of days before usage.
Mix Multicake with butter and saffron to crumbles. Roast in 180 degree to dry and golden crumbles.
Blend Saphire and mulled wine. Heat until desolved and fill immediately in siliconmoulds.
Mix water and Fond Royale and add the raisins. Fold in the lighty whipped cream in portions. Fill up 1cm thick in a capsule. Put in freezer.
When the mousse is deepfrozen lay it on topp of a sheet of puff pastry. Put another layer of puff pastry and a frozen mousse. Finish with the last sheet of puff pastry. Cut to desired sizes and put a mulled wine jelly together with saffron crumble on top.