Fleur de Madagascar

1. In a bowl, beat the eggs, invert sugar, granulated sugar, toasted almond powder, and salt until smooth and well combined.
2. Sift the Extra Brute Cacao Powder, baking powder and cornstarch. Gradually fold the dry ingredients into the egg mixture.
3. To prepare the ganache, heat the cream until it begins to simmer. Remove from heat and stir in the soft butter and Extra Bitter Guayaquil 64% Dark Couverture until smooth.
4. Gently fold the ganache into the cookie batter until fully incorporated.
5. Pipe 110 g of the batter into each 16 cm diameter silicone mould.
6. Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool completely.

Cookie Base

1. In a bowl, mix the butter, flour, salt and baking powder until the mixture resembles crumbs.
2. Add the egg yolks and sugar, kneading the mixture until a dough forms.
3. Crumble the dough onto a baking sheet and bake for 25 minutes. Let it cool completely.

Cookie Crisp

1. Melt the Lenôtre Elysée 36% milk chocolate couverture and stir in the butter and Pailleté Feuilletine™ until well combined.
2. Combine the baked biscuit base (240 g) with the chocolate mixture.
3. Spread 90 g of the mixture evenly into each 16 cm diameter mould, pressing it firmly.
4. Place the cooled chocolate cookie layer on top of the crisp layer. Freeze until firm.

1. Bloom 4g of 200-bloom gelatin powder in 21g of water
2. Heat the cream with the vanilla pod and coffee beans and allow to infuse, covered, for at least 1 hour.
3. Strain the cream through a fine strainer and adjust the weight back to 530 g if necessary.
4. In a separate bowl, whisk together sugar and egg yolks until well combined. Gradually add the infused cream while stirring constantly.
5. Cook the mixture over medium heat, stirring, until the mixture thickens to a nappé consistency (82–84°C / 180–183°F).
6. Remove from heat, then stir in the bloomed gelatin until fully dissolved.
7. Pour the hot custard over the Matsiro 70% dark couverture chocolate and mix until smooth.
8. Cool slightly, then pour 250 g of the mixture into each 14 cm diameter mould to form inserts. Freeze until set.

1. Bloom 4g of 200-bloom gelatin powder in 21g of water
2. Heat cream, milk and glucose in a saucepan until simmering.
3. Stir in the bloomed gelatin until dissolved.
4. Pour the hot mixture over the Matsiro 70% dark couverture chocolate and mix until smooth. Allow to cool to 31°C (88°F).
5. Fold in the whipped cream until fully incorporated. Set aside.

1. Heat the cream to a simmer and pour it over the Lenôtre Elysée 36% milk couverture chocolate. Blend until smooth.
2. Chill the mixture until thickened, then emulsify to create a smooth texture.
3. Pipe the mixture into 14 cm diameter spirals using a small St. Honoré tip. Freeze until firm.

Glaze Base

1. Bloom 4g of 200-bloom gelatin powder in 21g of water
2. Prepare the glaze base by boiling the water, sugar and glucose to 103°C (217°F).
3. Pour the hot syrup over the sweetened condensed milk, cocoa butter, and neutral glaze. Blend until smooth.
4. Stir in the bloomed gelatin and mix thoroughly.

Chocolate Glaze

1. Combine 1000 g glaze base with the Matsiro 70% dark couverture chocolate.
2. Mix well, strain, and use at 34°C (93°F).

1. Place a 16 cm diameter, 4 cm high ring mold onto a flat surface such as a sheet tray lined with a Silpat™.
2. Fill the mold halfway with the prepared chocolate mousse.
3. Insert the frozen vanilla-coffee cream insert.
4. Cover the insert with more chocolate mousse, ensuring it is fully sealed.
5. Place the cookie crisp layer on top, pressing gently to seal. Freeze completely.
6. Unmold the entremets and cover with the prepared chocolate glaze at 34°C (93°F).
7. Decorate with the frozen Chantilly spiral and any additional chocolate decorations as desired.