Cream the butter with the icing sugar, then add previously scraped vanilla beans. 
Gradually add the eggs that have been brought to room temperature, until they are perfectly integrated into the mixture.
Mix the wheat flours with the almond flour and salt. 
Add the dry ingredients to the mixture and knead until you obtain a homogeneous dough.
Put the dough in a bowl and cover it with plastic wrap so that no air comes in contact with the dough, then let stand for half an hour in the refrigerator.
Roll out the dough until you obtain a 4mm thick disk and then let stand in the refrigerator.
Cut out a Ø7 cm disc from the dough and then place the disc between two Silpat mats on a baking sheet.
Oven settings: convection oven - 160°C - 18 minutes - 0% humidity. 
Dust the dough with a fine layer of Mycryo when you remove it from the oven.

Beat the eggs with the icing sugar.
Blend the wheat flour with the almond flour and salt in the food processor and then sprinkle it on the mixture.
Melt the butter and add to the mixture.
Beat the egg whites to form peaks while adding the sugars to make a meringue.
Gently incorporate the meringue into the first mixture.
Place a silicone mat onto a baking sheet with 1 cm sides and then spread out the mixture.
Bake at 190°C for 12 minutes while setting the humidity to 100%.

Melt the couverture chocolate and pour into the praline at room temperature. 
Incorporate the crumbled Pailleté Feuilletine.
Spread the crisp on the almond biscuit rectangle.
Put the biscuit and crisp in the freezer.  
Once frozen, use a round cutter to obtain Ø3cm biscuit discs.

Scrape the vanilla pod. Bring the cream to a boil with the vanilla seeds, then let the mixture infuse for 10 minutes. 
Filter the infusion and add to the paste, then beat with the electric mixer until you obtain a homogeneous mixture.
Pour into Ø3cm half-moon shaped molds and then place in the freezer.
Set aside the remainder of the cream for decoration.

Scrape the vanilla seeds. Bring the water mixed with the citric acid, salt, and vanilla seeds to a boil.
Filter the infusion. Then, dissolve the previously hydrated gelatin sheets in the filtered infusion and Scrape the vanilla seeds.
Bring the water mixed with the citric acid, salt, and vanilla seeds to a boil. Filter the infusion.
Then, dissolve the previously hydrated gelatin sheets in the filtered infusion and pour in the melted white chocolate.
Make sure that the mixture maintains a temperature above 36°C.
Emulsify the mixture and fold in the semi whipped cream to let air in, then pour into a piping bag in preparation for assembly. pour in the melted white chocolate.
Make sure that the mixture maintains a temperature above 36°C.
Emulsify the mixture and fold in the semi whipped cream to let air in, then pour into a piping bag in preparation for assembly.

Boil the water and sugar with the glucose syrup. 
Add the condensed milk and the previously hydrated gelatin to the syrup. 
Pour the mixture into the half-melted white chocolate, emulsify, and filter. 
Let the mixture set in the refrigerator. 
Heat to 35°C and then leave uncovered.