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Ingredients

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• Crème Anglaise

  • 250g Avonmore Professional Whipping Cream 38%
  • 250g Avonmore Milk
  • 100g Egg Yolk
  • 50g Granulated Sugar

• Chocolate Cream

  • 235g Crème Anglaise
  • 6g Gelatin Solution
  • 75g Dark Chocolate, 64%

• Dark Chocolate Mousse

  • 150g Avonmore Professional Whipping Cream
  • 100g Crème Anglaise
  • 116g Dark Chocolate

• Cocoa Glaze

  • 150g Avonmore Professional Whipping Cream 38%
  • 90g Glucose Syrup
  • 60g Cocoa Powder
  • 210g Granulated Sugar
  • 90g Water
  • 81g Gelatin Solution

• William Pear & Yuzu Jelly

  • 170g William Pear
  • 30g Yuzu Jelly
  • 30g Lemon Juice
  • 5g Lemon Zest
  • 56g Granulated Sugar
  • 3g Apple Pectin
  • 50g Fresh Pears

• Chocolate Sponge

  • 320g Egg White
  • 160g Granulated Sugar
  • 230g Egg Yolk
  • 100g Granulated Sugar
  • 90g Cocoa Powder
  • 60g Almond Flour
  • 100g Cake Flour
  • 50g Butter

• Almond Crumble

  • 75g Butter
  • 70g Granulated Sugar
  • 1pcs Lemon Zest
  • 80g Almond Flour
  • 70g Cake Flour

• Pressed Sablé

  • 200g Almond Crumble
  • 40g Popcorn
  • 100g Butter Crisp
  • 8g Butter
  • 30g Hazlenut Paste
  • 20g Cocoa Butter
  • 100g Milk Chocolate