Choco rollin'

Sift the dry ingredients.

Whip the egg whites with the caster sugar.

Melt the Cake Butter at 40°C.

Gently fold the egg yolks into the egg whites.

Add the dry ingredients and the melted Cake Butter.

Spread onto a 60 x 40 cm Silpat baking mat.

Bake in a convection oven for 10 minutes at 175°C.

Heat the Stand & Overrun (1) with the glucose syrup and the inverted sugar.

Pour onto the chocolate and praline.

Add the hydrated gelatine and then the Stand & Overrun (2).

Mix.

Set aside to chill for 4 hours minimum.

In a saucepan, make a caramel with the glucose syrup and caster sugar (1).

Mix the caster sugar (2) and pectin and then pour the mixture into the Stand & Overrun.

Mix and heat the cream to dissolve the caramel.

Bring to 108°C and add the Cake Butter and fleur de sel.

Mix and set aside at room temperature.