Like a croissant roll

Warm the egg yolks, sugar (1), and honey (1) to 40°C.

Whisk the mixture until it forms a sabayon.

Simultaneously, prepare a meringue by whisking the egg whites, sugar (2), and honey (2) over a bain-marie at 40°C.

Gently fold the sabayon and meringue together.

Then, fold in the sifted cake flour followed by the warm milk. 

Incorporate the melted Crème Butter and oil into the mixture and transfer the batter to a baking tray (60 x 40 cm (850g)) and bake immediately.

Once the cake is baked, remove it from the oven and knock the tray once to release any excess steam.

Allow the cake to cool down.

Place an oil-coated parchment paper on the roll surface and carefully unmould the bottom Teflon paper.

Make a chantilly cream and spread it onto the cake.

Roll the cake immediately.

Place the Swiss roll in the chiller before cutting.

Toast the croissant skin and almond flakes until they reach a burnt colour.

Infuse them with the Stand & Overrun and let the mixture sit overnight.

Strain the infused croissant cream and warm it to 45°C along with honey and gelatin mass.

Blend this mixture well with the melted chocolate.

Add cold Stand & Overrun to the mixture and blend thoroughly. 

Allow it to chill overnight in the refrigerator. 

Before use, whip the mixture to a medium peak.

Cook the sugar and glucose (1) until they form a caramel.

Deglaze the caramel with warm Stand & Overrun and glucose (2).

Bring the mixture to the boil, then remove from heat.

Ensure all the sugar has melted and the mixture reaches a BRIX level of 71-74.

Allow the mixture to cool down to 70°C. 

Add the sea salt, peanut paste, and Crème Butter.

Blend the mixture well.

Keep the mixture at room temperature. 

If the mixture splits and oil separates, warm it slightly and blend in a bit of cream to emulsify.