La scala

On a low heat, warm the Debic Butter in a deep pan so that the butter can melt gently.

Heat until the butter starts to bubble slightly and becomes foamy.

Stir the melted butter regularly.

Remove the pan from the heat once the butter is golden brown and pass through a fine sieve.

Melt 80 grams of beurre noisette, white chocolate and hazelnut praliné and mix carefully with the feuilletine.

Heat the mango purée with the invert sugar and Debic Cream 35% to 80°C and pour onto the melted chocolate.

Add a few drops of the lavender extract to the mixture and emulsify with a mixer until you have a smooth ganache.

Bring the ingredients to room temperature and mix in the same order as listed below, as you would when making a standard shortcrust pastry.

Refrigerate.

Roll out to 2 mm, cut to shape and bake at 170°C for 10 minutes.

On a low heat, warm the Debic Butter in a deep pan so that the butter can melt gently.

Heat until the butter starts to bubble slightly and becomes foamy.

Stir the melted butter regularly.

Remove the pan from the heat once the butter is golden brown and pass through a fine sieve.

Boil the sugar with the water until you have a caramel and sprinkle in the chopped pecan nuts.

Keep stirring until the mixture looks sandy or sugary.

Pour onto a Silpat(r) and then mix in a blender with the 75 grams of beurre noisette until you have a creamy paste.

Soak the gelatin sheets in cold water.

In the meantime, whip the Debic Cream 35% .

Squeeze the gelatin sheets to remove excess moisture, then melt them and mix with the nut paste.

Fold into the whipped cream.