Louis François' Signature Desserts

Melt the chocolate and cocoa butter and mix them together thoroughly.
Strain through a fine-mesh sieve and use at 40°C with a spray gun.
Coat the desserts evenly with the white velvet glaze and place them on the crispy base.

Pre-disperse the glucose, sugar, inulin, and pectin.
Pour the purées into a saucepan and gradually add the previous mixture in a thin stream while whisking. Bring to a boil, then pour into the insert molds and “lids.”
Let set for 24 hours in the refrigerator for optimal texture.
Freeze the confits before starting the chicory cream.

Dissolve the iota by whisking it together with the chicory, sugar, and inulin in a bowl.
Pre-disperse the powders in the cream and cold milk.
Bring to a boil while whisking, then pour into a bowl to cool to 45°C.
Add the cold butter in pieces while blending with an immersion blender.
Pour into the insert mold and immediately add the frozen confit to push the cream into the bottom.

In the bowl of a mixer, beat the following ingredients for 10 minutes: almond powder, vanilla powder, sifted powdered sugar, and eggs.
Fold in the sifted flour with a rubber spatula.
Gently fold in the egg whites beaten to stiff peaks with the sugar.
Pour the batter onto parchment paper in a 40×60 frame (700g total weight) and smooth the surface.
Bake at 180°C for 9 minutes.
Once out of the oven, slide the sponge onto a cooling rack, cover it with another sheet of parchment paper, and wrap it in plastic wrap to retain moisture.
Freeze, then cut into squares the size of the insert and place them on top of the cream filling.

Prepare the gelatin mixture the day before: Soak the gelatin powder in 7 times its weight in cold water, then refrigerate for one hour. Next, melt it at 55°C and refrigerate again for 12 hours.
Steep the Sobacha in boiling milk, cover, and let sit for 10 minutes. Strain through a fine-mesh sieve.
Make a custard using the scraped vanilla bean.
Remove from heat and add the gelatin mixture to melt it into the custard.
Cool to 25°C.
Begin whipping the room-temperature egg whites with the hot glucose syrup, as for Italian meringue.
Whip the heavy cream until soft peaks form, then pour in the custard.
Fold in the mixture in several batches, then add the meringue.
Pipe into the signature Louis François molds and assemble the dessert.

Mix the praline, the dough, and the melted cocoa butter, then add the sobacha and feuilletine. Cool slightly if necessary.
Weigh and smooth to a thickness of 3 mm on a flat baking sheet.
Let crystallize (in the refrigerator if necessary).
Cut out crispy discs the size of the dessert’s base to finish assembling the dessert.
Store in the freezer.

Weigh the water, purée, and glucose syrup into a saucepan and heat gently to melt the glucose.
At 20°C, add the mixed sugar and pectin and whisk them into the saucepan.
Bring to a boil and strain through a fine-mesh sieve into a measuring cup. Blend.
Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for 12 hours before use.
Heat to 40°C before use.