Butternut fondants with Manjari | Valrhona Chocolate

Ingredients

• 160 g Whole milk
• 5 g Potato starch
• 100 g Whipping cream
• 2,5 g Powdered gelatin
• 15 g Cold water (for rehydrating the gelatin)
• 140 g Smooth 50% nutty almond and hazelnut praliné
• 45 g Butter
• 90 g MANJARI 64% chocolate
• 90 g Butter
• 120 g Eggs
• 125 g Potato starch
• 125 g Sugar
• 25 g MANJARI 64% chocolate
• 30 g Flour
• 50 g Whole milk
• 50 g Butter
• 75 g Raw cane sugar
• 75 g Hazelnut flour
• 1 g Fine salt
• 65 g Flour
• 10 g Cocoa powder
• 75 g European butter
• 100 g All-purpose flour
• 50 g Egg
• 120 g IVOIRE 35% chocolate
• 20 g Unsalted butter
• 2 g Fleur de sel
• 20 g Raw cane sugar
• 400 g Butternut squash flesh