Nomad ch3

Paddle yolks in with the dry ingredients (pastry flour, cornstarch, salt, baking powder, Cacao Barry – Extra Brute.

Mix milk, vanilla extract, egg whites and sugar. Slowly add to above dry ingredients.

Scrape the sides and add melted butter.

Make a French meringue.

Fold into the rest of the mix.

Bake in the waffle machine

Mix and reserve until ready to use.

Boil everything together at 70 Brix in the refractometer.

Make a caramel with glucose, sugar and vanilla bean.

Deglaze with cream and salt.

Pour over Cacao Barry Ocoa™ 70% and Cacao Barry Excellence 55%.

Pour inside waffle mold before baking with the pate a gauffre.

Whip the cream, mix with pate a bombe.

Add the meyer lemon zest and juice and vanilla bean, fold in the meringue.

Melt gelatine and add to the mix.

Pipe into mould.

Cook all the ingredients to 120° C

When the sugar is at 120° C, pour onto yolks.

Whip until desired volume is achieved.

Scale to use in parfait recipe.

When the sugar is at 120°C, pour onto whites.

Whip until desired volume is achieved.

Scale to use in parfait recipe.

Whip eggs, sugar and vanilla extract.

Add baking powder, baking soda, Cacao Barry - Extra Brute 100%, salt and water.

Mix crème fraiche and Cacao Barry - Grand Caraque 100% and add to previous mixture.

Add flour and mix to have a homogenous texture.

Spread at 4 mm frame.

Cook at 350°F during 6 minutes.

Mix and reserve until ready to use.