The Croissant – Trompe-l’œil

Blend the croissant crumbs, then toast them.
Melt the butter with the chocolate, then stir in the praline and hazelnut paste.
Add the croissant crumbs, then spread the mixture onto a 25×25 cm square of parchment paper.
Freeze, then cut out your shapes.

Cream the butter with the Suvy, then gradually add the whole eggs.
Add the almond flour, followed by the egg whites whipped with the Suvy (2).
Fold in the sifted flour.
Pour into a 24 x 24 cm baking pan and bake at 175°C for 15 minutes.

Toast the almonds in a convection oven.
Blend the almonds into the milk.
Mix the egg yolks with the Suvy and cornstarch.
Pour the milk over the mixture.
Bring to a boil, then blend in the butter and gelatin.

Hydrate the gelatin powder in water.
Heat the heavy cream with the vanilla bean.
Strain and pour over the egg yolks and Suvy.
Make a custard (83°C), then add the gelatin mixture.
Cool to 24°C, then fold in the whipped cream.

Melt the ingredients together, blend, then use at 32°C.