** Day 1: Preparing the Pastry Dough

Activate the Yeast: Add some body-temperature water to the dried yeast to activate it.

Mix the Dough: In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add warm water until the dough becomes pliable and forms a ball.

Knead the Dough: On a floured surface, knead the dough for 10-20 minutes until it feels elastic. Place it in the fridge to rest for 1 hour.

Prepare the Butter: Flatten the cold butter by stacking it and rolling it out between two pieces of clingfilm until it covers 2/3 of the dough.

Laminate the Dough: Roll the dough into a 60x30cm rectangle. Lay the butter over 2/3 of the dough. Fold the unbuttered third of the dough over the butter, and then fold the remaining third on top.

Refrigerate and Repeat: Chill the dough for 1 hour, then repeat the folding process three more times with hourly intervals. After the final fold, wrap the dough in clingfilm and refrigerate overnight.

** Berry Compote (During Rest Periods):

In a small saucepan, cook the mixed berries and sugar over low heat until the sugar dissolves and the berries release their juice.

Add the cornflour and stir for 1 minute until the compote thickens. Set aside to cool.

** Ice-Cream:

Slightly soften the vanilla ice-cream at room temperature.

Crush the macarons with your hands and gently fold them into the ice-cream.

Add spoonfuls of the cooled berry compote and swirl gently. Do not overmix. Freeze for at least 4 hours.

** Day 2: Assemble and Bake the Palmiers

Preheat the Oven: Preheat the oven to 200°C (400°F) or 180°C fan, and line two baking trays.

Roll the Dough: On a lightly floured surface, roll the dough into a 60x30cm rectangle. Cut into three sections. Use one section for the palmiers, and freeze the remaining dough for future use.

Add Filling: Spread the custard over the dough, then spoon the berry compote and swirl it lightly into the custard.

Shape the Palmiers: Roll both long sides of the dough towards the center until they meet. Wrap the dough in clingfilm and refrigerate for 30 minutes.

Slice and Bake: After chilling, slice the dough into 1.5cm pieces for smaller palmiers or 3cm for larger ones. Place the slices on a lined baking tray and bake for 10 minutes. Flip the palmiers and bake for an additional 3-4 minutes until golden.

Glaze and Drizzle: Once baked, brush the palmiers with warmed apricot jam. Allow them to cool, then drizzle with icing made by mixing icing sugar with water.

** Serving:

Serve the warm palmiers with a scoop of macaron berry swirl ice-cream on the side, and enjoy the delightful contrast of warm and cool textures.