INGREDIENTS

Viennese cookie

25 g egg yolks

93 g eggs

225 g t.p.t almond

206 g egg whites

75 g sugar

90 g flour

Crispy white chocolate

100 g crunchy Marguerite white chocolate

Creamy white chocolate with vanilla

104 g Vanoise whipping cream

104 g milk

41 g egg yolks

2 g vanilla pod

Pinch of salt

112 g Vanoise white chocolate

30 g Vanoise gelatin mass

Vanilla white chocolate mousse

60 g egg yolks

25 g eggs

45 g caster sugar

30 g mineral water

3 g vanilla pod

250 g Vanoise white chocolate

200 g whipped cream

15 g gelatin mass

White pistol device

150 g cocoa butter

250 g white chocolate

white dye

PREPARATIONS

Viennese cookie

1Mount the almond t.p.t with the eggs and yolks.

2Add the sifted flour and the whipped egg whites.

3 Spread on a 200 ° baking sheet for 10mm.

Crispy white chocolate

1Heat the mass in the microwave.

Creamy white chocolate with vanilla

1When the custard is hot and chinese, emulsify with a maryse with melted chocolate and gelatin mass to obtain a shiny and elastic texture.

2mix the mixture, taking care not to incorporate air.

Vanilla white chocolate mousse

1Poach at 82-84 ° in a bain-marie the egg yolk, sugar, water and vanilla pod mixture.

2Mount at medium speed, stop before complete cooling and mix immediately.

3 Melt the chocolate at 45 ° in the oven and stir in a spray dough and the whipped cream.

White pistol device

1 Melt each ingredient separately.

2Mix and incorporate the white dye, strain to Chinese.

Assembly and Finishing

1Pouch the foam in the silikamart mold up to half the height, place the creamy vanilla insert, Viennese cookie, smooth with a little foam.

2Put in the freezer.

3Once frozen, unmold the dessert and flock it with the gun device.