Biscuit Cake

VANILLA BAVARIAN CREAM

Bring the milk and cream to a boil, pour over the egg yolks mixed with the sugar, and make a custard cooked at 82-83°C. Emulsify the custard, the gelatin, and finally the melted coconut fat. When the mixture reaches 25°C, add the semi-whipped cream.

CREAMY CHOCOLATE, HAZELNUT AND MASCARPONE

Boil the milk and cream with salt and vanilla. Pour over the egg yolks mixed with the sugar and cook to 82°C. Dissolve the previously rehydrated gelatin in the hot custard. Gradually pour the custard over the chocolate and hazelnut paste, stirring with a whisk until the mixture gradually emulsifies. Keep the temperature of the mixture above 35°C. Refine the emulsion with an immersion blender, keeping the mixture elastic and glossy. When the mixture reaches 40°C, add the mascarpone and finish the emulsion.

CRUNCHY

Melt the topping, add the pastry and hazelnut praline, and mix well. Add the crunchy mixture and mix. Roll out to the desired size and use.

ALMOND AND CHOCOLATE PAIN DE GENES

Emulsify the marzipan, sugar, and eggs with an immersion blender. Heat the mixture to 40°C and whip in a stand mixer with a whisk attachment. Sift the flour with the baking powder. Melt the couverture and combine it with the melted butter (the mixture should be at 50°C). Once the mixture is stiff, add the flour and finally the melted chocolate. Spread out on a baking sheet lined with parchment paper or on silicone baking mats and bake immediately. Bake at 170°-180°C for 15-18 minutes.