Ingredients	Preparation
800g T45 flour 250g almond powder 8g fine salt 500g fresh butter 250g icing sugar 120g whole egg(s) 10g Tonka beans Q.S. Mycryo™ Cocoa Butter	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.

Ingredients

Preparation

800g

T45 flour
250g

almond powder
8g

fine salt
500g

fresh butter
250g

icing sugar
120g

whole egg(s)
10g

Tonka beans
Q.S.

Mycryo™ Cocoa Butter

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.

OPTION 1 : Élysée chocolate cream

Ingredients	Preparation
600g pastry cream (20%) 4g gelatin leaves 600g CHM-P36ELYS-LN	Make the pastry cream and incorporate the gelatin. Pour over the chocolate couverture. Emulsify. Provide 6 g per Ø4.5 cm mold.

OPTION 2: Crème lactée supérieure

Ingredients	Preparation
600g custard powder 4g gelatin leaves 600g Couverture - Lactée Supérieure 38% - pistoles - 5kg bag 38%	Élaborer la crème anglaise et ajouter la gélatine Verser le chocolat de couverture Émulsionner Verser 40 g dans les moules de 10 cm de diamètre

Passionfruit and Yuzu Gelatine

Ingredients	Preparation
180g passion fruit juice 20g yuzu juice 4g gelatin leaves	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.

Marzipan mousse

Ingredients	Preparation
400g water 1g xanthan gum 200g almond powder 100g sugar 18g gelatin 50g amaretto liqueur 1100g soft whipped cream	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.

OPTION 1: Glaçage au chocolat au lait Élysée 36%

Ingredients	Preparation
300g water 10g cocoa powder 250g sugar 350g glucose syrup DE 44 200g unsweetened concentrated milk 18g gelatin leaves 300g CHM-P36ELYS-LN	Porter à ébullition l’eau, le sucre et le sirop de glucose et la poudre de cacao. Ajouter le lait concentré et la gélatine. Verser sur le chocolat de couverture. Bien mélanger et chinoiser. Réserver au frais et utiliser à 28°C sur desserts glacés.

OPTION 2: Glaçage de chocolat de couverture au lait lactée supérieure

Ingredients	Preparation
300g water 10g cocoa powder 250g sugar 350g glucose syrup DE 44 200g condensed milk 18g gelatin leaves 300g Couverture - Lactée Supérieure 38% - pistoles - 5kg bag 38%	Faire bouillir l’eau, le sucre et le sirop de glucose avec le cacao en poudre Ajouter le lait condensé et la gélatine en feuilles Verser le chocolat de couverture Bien émulsionner puis filtrer Laisser refroidir et utiliser à 28 ºC sur le dessert glacé

OPTION 2: Other ingredients

Citrus cream

Ingredients	Preparation
160g passion fruit juice 80g yuzu 100g dextrose 100g sugar 20g custard powder 240g whole egg(s) 5g gelatin leaves 240g Couverture - Zéphyr™ 34% - pistoles - 5kg bag 34%	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.

OPTION 1: Autre

Assembly

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.

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