The dark one

Whip the egg yolk with the sugar (1).

In a separate bowl, whip the egg whites with the sugar (2).

Combine both mixtures.

Sieve and mix the remaining dry ingredients; fold into the previous mixture.

Carefully mix with the melted butter at 40 °C. Spread over 2 trays (60×40 cm).

Bake at 220 °C for 8 minutes.

Hydrate gelatine with water. 

Bring the purée to a boil.

Pour into the egg-sugar mixture and reheat to 85 °C to prepare an anglaise.

Add the gelatine mass and mix in the softened butter at approximately 45 °C.

Cool down.

Hydrate the gelatine powder with water.

Caramelise the sugar to golden brown, reduce with the cream (ambient temperature or slightly heated) and the scraped vanilla pod.

Add the egg yolks and bring to 85 °C to prepare an anglaise.

Add the gelatine mass and the salt.

Melt the white chocolate with the praline.

Mix in the feuilletine.

Spread over a tray at 30 °C and cool.

Hydrate the gelatine with the water.

Bring the cream to a boil.

Add the praline and the gelatine mix.

Mix with a hand blender.

Cool.

Bring the sugar and water to a boil at 121 °C.

Pour over the whisked egg yolks in a stand mixer while continuously mixing.

Mix in the melted chocolate and fold in the semi-whipped cream.

Use immediately.

Hydrate the water (2) with gelatine powder.

Bring the water (1), cream, and sugar/cocoa premix to a boil.

Add the neutral jelly and the gelatine mass.

Mix well with a hand blender.

Use at 35 °C.