Place the flour and salt in a food processor and pulse to combine.

Cut the cold butter into tiny cubes, add to the flour mixture, and pulse in a food processor in 5 second blasts (not to over heat the butter). When It looks like sand stir in the cold water until a thick dough forms.

Gather the dough into a ball, and on a clean dry surface, flatten it into a disk-shape, and wrap in plastic wrap. Chill for 1 hour in the fridge or 30 minutes in the freezer.

Next, unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. Fold the dough in thirds, like a letter. Turn 90 degrees, roll and fold again. Repeat about 2 to 4 times, then wrap the dough in plastic wrap and chill for 2-3 hours or overnight.

Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Divide the puff pastry in half. Roll one half out on a lightly floured surface into a large rectangle (about the size of the baking sheet) about ¼ inch thick.

Transfer the pastry to one of the prepared baking sheets. Trim with a pastry wheel or knife so the edges are straight. Repeat with the second piece of puff pastry. Cut each of the sheets into 6 rectangles (about 4 by 2 inches; you can eyeball it by cutting the pastry in half horizontally, then into 6 even strips vertically). Dock the rectangles well with a fork (press the prongs of the fork over the dough to create small holes).

Place a piece of parchment paper on top of each pan of pastry rectangles. Place another baking sheet on top of the parchment—this helps weigh the pastry down during baking so it doesn’t puff up too much.

Bake the pastry for 15 minutes. Remove the top baking sheet and parchment and continue to bake for another 4 to 5 minutes, until golden brown. Let cool completely before using.

Stirring often, combine the milk, cream and half of the sugar in a saucepan and bring to a boil, then immediately turn the heat to low.

Whisk the yolks, vanilla and the other half of the sugar in a separate bowl until the yolks form ribbons, sugar is dissolved and the color is light yellow. Add about a quarter cup at a time of the hot milk to the egg mixture while whisking to temper the eggs until you have added half of the milk mixture. Pour the tempered egg mixture back into the saucepan and stir constantly until the mixture reaches 185ºF.

Strain through a fine mesh strainer into a clean bowl and add the gelatin and stir. Once incorporated, put the bowl in an ice bath to cool to 70ºF while you prepare the rest of the ingredients.

Add the cream and additional sugar to a bowl and whip to soft peaks. When the custard base has cooled to 70ºF, fold this into the custard.

Cover with plastic wrap and place in fridge for about an hour or until rest of the ingredients are cool and ready to assemble.

Slice and cut the 4 peaches into roughly 1-inch sized pieces. Add peaches to a medium-sized pot with granulated sugar, light brown sugar, water, lemon juice, and salt. Slowly bring it up to a simmer on medium-high heat, then once it's simmering reduce to medium/medium-low for a steady simmer for about 10-15 minutes stirring constantly.

After about 10-15 minutes, the compote will have thickened. Finally, add the lemon juice and stir to combine. Remove from heat and allow to cool completely before using. Store in an airtight container in your fridge for up to 1 week.

In a large pan add peach slices on a low heat. Add both sugars and allow them start to caramelize. After 5 minutes add the fresh thyme (optional).

Cook on low until the peaches are soft but can still hold their shape. Allow the peaches to cool fully before removing from the pan and using.

Place one layer of puff pastry on a plate or platter. Pipe dots of filling all over the pastry, we like to use tip 804 (a small circle). Add a small amount of compote then top with another layer of puff pastry. Pipe Bavarian cream around the top edges, then add the compote and peach slices to the top.

Serve immediately or refrigerate for up to 5 hours before serving.