Like a Croissant

Warm egg yolks, sugar (1), and honey (1) to 40°C over a warm water bath, then whisk them vigorously until they form a pale, thick sabayon base.

Separately over a bain-marie at 40°C, whip your egg whites, sugar (2), and honey (2) into a glossy meringue.

Fold the sabayon and meringue bases together gently, then fold in your sifted cake flour. Finally, stir in the melted butter and oil mixture, spread onto your sheet pan, and bake immediately until soft and springy. Knock the tray once when removing from the oven to release trapped steam.

Toast almond flakes and croissant skin trim until they reach a deep, dark burnt color. Toss them into your first portion of whipping cream and let it infuse in the fridge overnight.

Strain the mixture. Warm the strained infusion with honey and gelatin mass up to 45°C, then blend it thoroughly into your melted chocolate.

Blend in your second portion of cold whipping cream and chill overnight. Whip to a medium peak before spreading.

Cook sugar and first portion of glucose syrup together until it forms a deep golden caramel. Carefully deglaze the hot pan by pouring in warm cream, then stir in your second portion of glucose and bring it briefly back to a boil.

Once all the sugar is melted and smooth, cool the caramel down to 70°C. Add your sea salt flakes, peanut paste and butter, blending thoroughly until sleek and smooth. Keep stored at room temperature. (Pro-Tip: If your caramel splits or looks oily later, gently warm it up and blend in a tiny splash of fresh cream to smooth it out)