Experienced baker here. Followed this to the absolute letter, including refrigeration times. Followed along with the video quickly and exactly, weighing and chilling as specified, minimal handling, semi-lamination, blind bake, etc. Only change is I halved the recipe. Used Normandy butter. This had a gummy bottom , & the toughest top edge I’ve ever made. it slumped down terribly despite resting dough in fridge for 3 hours and the rolled crust in freezer for 20 min. Going back to a tender, flaky paté sucre with an egg. This one was a no go for me. Not sure where I went wrong.

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