1. Dough
Mix all the ingredients together at speed 1 using a hook attachment until the gluten
is fully developed and the dough reaches 24°C. Let it rest at room temperature (26°C)
for 30 minutes, then place it in freezer to bring the temperature down to 4°C before
transferring it to chiller overnight.

Start with the dough at 0°C. Roll the butter sheet into a 30cm x 30cm and the dough
into 30cm x 60cm. Do a traditional lock with one dough fold (roll out the dough at
setting No.6), and one dough fold (roll out the dough at setting No.8).

Rest the dough in freezer for 30 minutes. After resting, roll the dough to 32cm wide
and 60cm long, then rest the dough in freezer for another 30 minutes. Next, roll it
to a thickness of 3.5mmand rest the dough again in freezer for 30 minutes. Finally,
roll it down to 3mm, rest the dough in freezer for 20 minutes before dividing and shaping.

Baking temperature: 160°C
Time: 14 mins (vent in); 2 mins (vent out)
Thickness: 3mm
Lamination: 3-4-3
Divide: 12cm x 3cm
Final proof: 30°C, 2 hours

2. Vanilla Crème Patisserie
In a saucepan, cook a crème patisserie with milk, whipping cream, vanilla bean, egg
yolk, sugar and corn starch together. Then add in butter to emulsify well.

3. Blueberry Gelée
In a saucepan, cook Frozen Blueberry, sugar and gellan gum. Then bring it to boil.