Crispy wave

In a saucepan boil

Add the flour and stir vigorously
Pour everything into a bowl then mix with a spatula

Then gradually add
Set aside

In a mixer bowl, whisk

Combine the two mixtures carefully.

In a mixing bowl whisk

Once whisked, add

Melt
Add to previous mixture

Finish by carefully adding

Finish by carefully adding

Finish by carefully adding

Make cake bases using stainless steel frames of 1 cm in thickness.
Bake at 170°C for 12 minutes in a convection oven.
Reserve for assembly.

Make cake bases using stainless steel frames of 0.4 inch / 1 cm in thickness.
Bake at 338°F/170°C for 12 minutes in a convection oven.
Reserve for assembly.

In a saucepan boil

Pour over the chopped chocolate
Mix and retain for assembly

In a saucepan, dry caramelize

Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106°C.
Set aside for assembly.

Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106°C
Set aside for assembly

With a large knife crush

In a saucepan cook at 121°C

In a saucepan cook at 250°F/121°C

Add

Cook all together until sugar crystallises.
Set aside.

Cook all together until sugar crystallizes.
Set aside.

You can make this recipe or use Cacao Barry® ready to use caramelised almonds.

Assemble in place using stainless steel rings of the desired size.
Line the edge of the rings with the chocolate moelleux.
Make a base with Inaya™ fondant cake, then pour in 75 g of Inaya™ cream.
Cover with Inaya™ fondant cake then pour in 110 g of soft caramel.
Cover with Inaya™ fondant cake then pour in 75 g of Inaya™ cream.
Let sit for one night in the refrigerator.
Unmould travel cakes.
Place chocolate plaques on top and at the ends.

Decorate tastefully with slivers of gold leaf.