dessert for new year | Valrhona Chocolate

Name: dessert for new year | Valrhona Chocolate
Ingredients: 300g whipping cream 35%; 1 vanilla pod; 35g glucose; 150g passionfruit puree; 240g BAHIBE LACTEE 46%; 85g egg yolks; 170g Caster sugar; 235g all-purpose flour; 8g baking powder; 2g salt; 170g dry butter 84%; 545g Breton shortcrust; 55g brown sugar; 70g ECLAT D'OR; 90g Dry butter 84% fat; 240g DULCEY 35%; 130g whole milk; 40g egg yolks; 100g sugar; 7g gelatin; 35g water; 530g whipping cream 35% fat; 105g sugar; 240g whipping cream 35%; 65g egg yolks; 6g gelatin; 370g BAHIBE LACTEE 46%; 720g whipping cream 35%; 12g gelatin; 420g whipping cream 35%

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Make the crémeux and the Breton shortbread. When the pressed shortcrust is ready, place 150 g in 14 cm circles lined with plastic. Refrigerate. Tip: Do not

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