Indian Summer

Beat the egg yolks with the sugar until frothy.

Sieve the flour with the powdered almonds, the sea salt and the baking powder.

Add the soft butter cream to the mixture of sugar and egg yolks.

Stir the dry ingredients and the roasted sesame seeds together briefly.

Store in a cool place.

Roll out to 5 mm thick and bake at 165°C for 15 to 17 minutes.

When baked, dot immediately with Mycryo® cocoa butter.

Mix the egg whites with the red berry purée, the powdered raspberries and the powdered egg white and leave to cool in the refrigerator for a few hours.

Beat with the sugar.

Sieve and fold in the powdered almonds, the flour and the icing sugar

Pipe out circles on a Silpat® and sprinkle with the icing sugar.

Bake at 190°C for 8 to 9 minutes.

Soak the powdered gelatin in the water.

Mix the lime zest into the milk and the cream 40% and leave overnight.

Heat the milk, the sugar, the cream, the zest, the inverted sugar and the egg yolks to 85°C, stirring constantly (crème anglaise).

Add the gelatin mass and melt in the warm preparation.

Pour through a conical sieve onto the chocolate.

Emulsify with a hand mixer and pour onto the Silpat®.

Freeze.

Roast the sesame seeds and infuse them in milk overnight.

Heat 250 g cream with the milk chocolate and emulsify to make a ganache.

Add the remaining Natop cream and store in the refrigerator.

Sieve the sesame seeds and add the liquid with the sugar to the milk chocolate cream to be beaten.

Divide among plastic moulds, push in the frozen crémeux with the macaron biscuit and store in the freezer.

Dry the roasted sesame seeds used in the milk chocolate mousse.

Mix with the melted white chocolate and the coarsely crumbled Breton shortbread.