FALLING LEAVES

Mix all the dry ingredients in a planetary mixer fitted with paddle, then add cold butter cutted into cubes to obtain a crumble. 

Let it cool in the fridge.

Create the base in a rectangular mould of 30x10 and bake in the oven at 155°C until reaching a gliding coloration.

Let it cool and then spray with melted chocolate.

Beat the eggs with IRCA GENOISE in a stand mixer fitted with whisk for at least 10-12 minutes at medium-high speed. Combine with DELINOISETTE and keep whipping gently, then add little by little melted butter while whipping at low speed.

Place on a tray covered with parchment paper and roll out a layer of about 3mm. Bake at 200-210°C for about 7-8 minutes.

Mix all the ingredients with the blender and pour the mixture in a silicon mould creating a layer of 2mm.

Freeze and then cut.  

Mix milk and cream with the CRÈME BRULEE MIX, bring to a gentle boil using a microwave while mixing regularly.

Combine JOYPASTE and lemon zest. Pour the mixture in a stamp of 8x28 cm creating a layer of 2mm. Let it cool for a couple of minutes and then place a layer of rollè.

Melt chocolate at 45°C then add it to cream (1) and water (1) (previously heated at 20°C). Mix to obtain a fluid ganache.
Whip cream (2) with LILLY and water (2), until a smooth and soft structure.
Gently add it to the ganache (25-30°C).

Combine water and MIRROR NEUTRO and bring it to a gentle boil.

Add chocolate and mix with an immersion blender.

Let it crystallize in the fridge for at least 4 hours.

Boil the mixture at about 25-40°C and glaze at -20°C.