Scarlet Fiore

Add butter, flour, cocoa powder, hazelnut flour, sugar and salt to food processor, and blend until combined.
Add egg and blend into paste. Roll out and chill.

Mix 5 g of sugar and pectin. Whisk into water and set aside.
Make dry caramel with glucose, sugar and vanilla beans.
Whisk butter into the caramel, and slowly add warmed cream.
Whisk in pectin and bring to a boil. Strain and pipe into shells.

Bloom gelatine in water and squeeze dry.
Steep hibiscus tea in Fruit'Purée Raspberry Capfruit, water and sugar for 5 minutes.
Strain over gelatine and blend until smooth.

Mix water, milk, butter, sugar and salt, and bring to a boil.
Add flour and cook until dough forms a ball on the spoon.
Place in mixer and paddle to cool off slightly.
Slowly add eggs one at a time. Scrape in between each egg.
Pipe and bake at 218°C for 5 minutes, then at 162°C for 15 minutes.

Heat cream and glucose.
Pour over chocolate and blend until smooth.

Mix cream and salt, and heat.
Temper in egg yolks and sugar, and cook until slightly thick.
Strain over chocolate and blend until smooth.
Add butter and blend until smooth.

Melt together butter and chocolate, and set aside.
Whip egg whites and slowly add sugar.
Fold in egg yolks.
Fold egg mixture into chocolate mixture.
Pipe into shell and bake at 175°C for 5 minutes.