Lemon and orange madeleine cookie

375g eggs

300g sugar

300g flour

12g vbanoise baking powder

1 ft. Lemon zest

1 ft orange zest

270g delicious fondue

Gently whisk together the eggs and sugar. Add the powders and finish with the delicious fondue.

Bake 17 minutes at 190 ° C

Shortbread hazelnuts

200g whole roasted hazelnuts

200g sugar

65g water

Cook the sugar and water up to 120 ° C. Add the hazelnuts and start to sand over low heat.

Caramelize and let cool.

Creamy milk chocolate hazelnuts

200g milk

70g gelatin mass

350g vanoise milk chocolate

70g hazelnut paste

400g unsweetened vanoise whipping cream

Heat the milk. Add the gelatin mass and pour over the chocolate and mix well.

Add the cream and the hazelnut paste and mix well, pour immediately.

Lemon chocolate mousse

220g lemon juice

1 ft. Lemon zest

80g gelatin mass

300g vanoise white chocolate

150g vanoise milk chocolate

1L unsweetened vanoise whipping cream

Heat the juice and zest. Leave to infuse for 20 minutes and pass through the Chinese

Reheat to 75 ° C. Add the gelatin mass and pour over the chocolates. Store up to 35 ° C. Whip the soft cream and mix with the 1st preparation

Proceed with the assembly.

Milk chocolate icing

Spray mass

300g vanoise milk chocolate

300g cocoa butter

Q.s Gold powder

Heat the cocoa butter to 45 ° C and melt the chocolate.

Mix well and add the gold powder.

Keep warm until use

Neutral icing

200g Vanoise neutral icing

30g water

Heat frosting and water to 65 ° C to spray.