Cosmic Collision

Beat the eggs, the yolks with the sugar. Add the flour mixture, sifted cocoa, the chocolate
couverture, butter & oil, add this mixture to the eggs, cook for about 15 minutes at 160°C.

Mix all ingredients sift, cook at 140°C, 20 minutes. Then add praline, melted chocolate,
cashews and grilled hazelnuts.

Make a bomb dough and add the whipped cream to show frothy. The marmalade and
Cointreau.

Bring the milk, glucose, 3 spices to boil for 5 minutes. Heat the infusion again and pour on
the chocolate, then add the cream. Set aside for 24 hours and blend with the mixer.

Make a cream anglaise cream and egg yolks, sugar at 85°C. Pour the hot custard over the
black couverture chocolate and mix the egg white meringue and glucose syrup with the
whipped cream.