Viennese puff pastry

1kg Gold leaf sp laminating

340g flour

660g flour

50g egg yolks

30g sugar

240g milk

140g water

Reverse Touragė

5 simple rounds

Rest one night before cooking, prick in the center

Cooking 25min at 180 °, brown and cook for another 5 min at 180 °

Choux pastry

300g water

200g milk

200g La Délicieuse sp creaming

10g salt

10g sugar

300g flour

450g eggs

Bring to a boil, add the flour, dry the panaole well

incorporate the eggs before cooling

Arrange and keep cool

Cracker

200g La Délicieuse sp creaming

260g brown sugar

260g flour

On the palette, mix all the ingredients together

spread over 2mm, cut and put in the freezer

Custard

1L milk

100g Vanoise cream powder

100g eggs

100g Vanoise naluvelle hazelnut paste

10g Vanoise hazelnut flavoring paste

Bake a regular pastry cream and let cool

Add the hazelnut patina and keep for the finish

Vanilla whipped cream

1L Vanoise unsweetened whipping cream

10g vanilla pate Vanoise

Or:

1L Vanoise unsweetened whipping cream

100g Vanoise icing sugar

10g vanilla pate Vanoise

Caramel

500g sugar

100g Vanoise glucose

Cook for a dark caramel