The Macaron

Using the paddle attachment, mix the flour, powdered almond, salt, and butter cubes until a sandy mixture is obtained.
Add the icing sugar then the eggs and tonka beans. 
Mix just until the mixture becomes uniform and store in the fridge (in a ball and covered) for about 24 hours. 
Roll out the dough to a thickness of 3 mm and cut out Ø7 cm discs. 
Leave to rest for about 20 minutes then bake in the oven at 160ºC. 
Sprinkle the Mycryo™ over it when it comes out of the oven.

Make the pastry cream and incorporate the gelatin.
Pour over the chocolate couverture.
Emulsify.
Provide 6 g per Ø4.5 cm mold.

Make the custard base and incorporate the gelatine.
Pour over the couverture.
Emulsify.
Measure out 40 g into the 10 cm diameter moulds.

Heat up a portion of the juices. 
Add the gelatin sheets and then incorporate the rest of the juice.
Pour 3 g portions into the Ø4.5 cm molds.

Mix the water and xanthan gum. Blend them in the mixer. Add the almond powder, sugar, and Amaretto. 
Blend until you obtain a nice smooth paste.
Dissolve the gelatin sheets and when the temperature reaches 35ºC, add the semi-whipped cream and pour into Ø6.5cm molds.

Boil the water, sugar, and glucose syrup with cocoa powder.
Add the condensed milk and gelatin. 
Pour over the chocolate couverture.
Emulsify and strain.
Keep cold and use at 28ºC on frozen desserts.

Boil the water, sugar and glucose syrup with cocoa powder
Add the condensed milk and leaf gelatine.
Pour over the couverture
Emulsify well and strain
Keep cold and use at 28ºC over frozen desserts

Mix the passionfruit and yuzu juices with the sugars and cornstarch. 
Incorporate the eggs.
Heat to 85ºC, add the hydrated gelatin sheets, stir and emulsify with the white chocolate. 
Cool to about 30°C and store in the refrigerator. 
Add the orange zest and set aside.

Pour the almond mousse onto the bottom of the mold.
Pour in layers, starting with a layer of Élysée chocolate cream, then a layer of passionfruit and yuzu gelatin and finally, a second layer of chocolate cream. 
Seal with a thin layer of Elysée Lenôtre chocolate and freeze. 
Once frozen, cover with chocolate icing and place on the tonka bean pâte sablée. 
Decorate with a piece of chocolate and a line of citrus cream.