Pre-heat the oven at 180°C. Cut brik sheets in 18 stripes, spread butter on both sides. Pile 6 sheets up, shape to obtain the desired length and sprinkle icing sugar. Place on a tray covered with a baking sheet and bake at 180°C for 15 minutes.
2. Chocolate ganache
Soak the gelatine in water for 10 minutes. Cook at low heat one-third of the cream in a sauce pan. Add the gelatine and pour on the chocolate. Allow to melt for few seconds and mix with a spatula. Once the mixture is homogeneous, add the remaining cream. Keep in the refrigerator for at least 12 hours then whip in a whipped cream.
3. Assembly
Pipe on the brik sheet’s length two ganache rolls. Pipe the quince compote to fill the remaining space between the two rolls. Place another brik sheet above and repeat the same process. Cover with a brik sheet and decorate with icing sugar and pipe a peak of ganache.
4. Decoration
Shape the remaining brik sheets in petal. Place on a tray covered with baking sheet and sprinkle icing sugar. Bake at 180°C for 5 minutes.
