Dough: add the softened butter and mix all the ingredients (flour last) with the dough hook until even. Using a rolling pin, shape the dough pieces (3,410 g each) into rectangles. Wrap in cling film.

Leave to rest overnight in the cold room together with the laminating butter.

The next day: enclose the butter in the dough and give 2 single turns. Chill overnight. The following day, finish the lamination with 2 more single turns. Roll back to the required thickness. Store in the fridge for 3 hours, then pack and freeze until use.

Cut thin strips using a cutter and a ruler, 27 cm long by 2.5 cm wide.

Line the 8×6 cm rings and place the 6×6 cm ring inside. Store in the fridge and bake blind at 165°C for 25 minutes.

Heat the milk with the vanilla, then infuse for 12 h

Strain everything, then blend the sugar, the yolks and the cornflour

Cook the pastry cream, then add the liquid cream, blend with a hand blender and pour into

the bases; leave to skin over for at least 1 h, then bake at 190°C until coloured

Hydrate the gelatine with the water. Mix the sugar with the NH pectin

Heat the purées and, at 40°C, add the sugar and the pectin

Bring to the boil, cool to 20°C, blend. Keep the remainder at +4°C

Strawberries and raspberries.