Vanilla/Hazelnut/White Chocolate/Maple by Yann Le Coz

Ingredients

• 85 g almond powder
• 65 g maple sugar
• 110 g egg whites, divided
• 35 g egg yolks
• Seeds from 2 vanilla beans
• 20 g heavy cream, 35%
• 20 g granulated sugar
• 35 g all-purpose flour
• 2 g baking powder
• 15 g unsalted butter, melted
• 35 g extra-virgin olive oil
• 100 g unsalted butter
• 90 g maple sugar
• 1 g salt
• 90 g almond powder
• 250 g heavy cream, 35%
• 1 vanilla bean, split
• 60 g egg yolk
• 45 g granulated sugar
• 50 g Cacao Barry Zéphyr white chocolate 34%
• 4 g gelatin, bloomed with 20 g water
• 50 g unsalted butter
• 8 g granulated sugar
• 2 g pectin X58
• 115 g milk
• 30 g hazelnut paste 50%
• 5 g cocoa butter
• 150 g whole milk
• 40 g egg yolks
• 15 g granulated sugar
• 15 g cornstarch
• 6 g gelatin sheets, bloomed with 30 g water
• 150 g Cacao Barry Zephyr white chocolate
• 375 g heavy cream, whipped
• 300 g granulated sugar
• 200 g glucose
• 120 g water
• 72 g water
• 2 vanilla beans, split
• Grated zest of ½ lime
• 12 g powdered fish gelatin (200 bloom), rehydrated