Acai, Blueberry and Coconut Millefeuilles

Mix the flour, water and salt in the mixer, using the
hook.
Knead at top speed until the dough is even.
Set aside the dough in the fridge.
Place the butter between two sheets of baking
parchment and, using a rolling pin, pat the butter to
soften it and shape it into a rectangle.
On a lightly floured work surface, roll out the dough with the rolling pin until you have a rectangle twice the length of the butter.
Place the butter in the middle and cover with the dough, making sure the butter is fully enclosed.
Make 5 simple turns, with resting times, to ensure the dough stays cold and can be relaxed.
The following day, roll out the dough thinly and leave to rest for 1 hour in the fridge, before baking in a ventilated oven at 190°C.
After baking, sprinkle with icing sugar and caramelise in the oven at 200°C.
After cooling, cut into rectangles for the assembly.

Heat the acai puree without added sugar in a pan.
Mix the egg yolks with the eggs, sugar and cornflour.
Pour a little hot acai puree into the previous mix.
Put everything in the pan and boil for 2 minutes.
Remove from the heat, add the butter and mix with a hand blender.
Keep in the fridge for the assembly.

Heat the blueberry puree without added sugar in a pan with the IQF blueberries.
Mix the dry ingredients together.
Add the lemon juice to the hot mix.
Sprinkle in the dry ingredients and boil for two minutes.
Leave to cool for the assembly.

Heat the coconut cream without added sugar and the cream together.
Soak the gelatin in cold water.
Pour the hot liquids over the white chocolate.
Add the soaked gelatin and blend in the mixer.
Keep in the fridge for 24 hours.

Using a bain-marie, in the mixing bowl, heat the egg whites and caster sugar at 50°C.
Place the bowl in the mixer and, using the whisk, beat until cooled.
Gently blend in the icing sugar then spread the meringue thinly onto baking parchment.
Sprinkle the blueberry powder and leave the meringue in a drip tray to dry into a curve.