Cocoa puff pastry

950g flour

300g The Delicious

20g Vinegar

25 g salt

350g water

For turning

850 Gold Foil sp laminating

100g Flour

100g Cocoa extra Vanoise

Plain puff pastry

950g Flour

300g The delicious

20g Vinegar

25g Salt

350g Water

For turning

850g Gold leaf sp laminate

200g Flour

Reverse turning

4 simple turns

Cooking 35min at 180 ° between two plates

Remove the plate and cook for another 10min

Cut, 'sprinkle with icing sugar and glaze for 10min at 210 °

Dark chocolate whipped cream

540g Vanoise whipping cream

70g Vanoise gelatin mass

5g Vanilla Vanoise flavoring paste

660g Dark chocolate 50% Vanoise

1300g Vanoise whipping cream

Keep cool to replant the next day

Hazelnut whipped cream

540g Vanoise whipping cream

70g Vanoise gelatin mass

5g Vanilla Vanoise flavoring paste

700g White chocolate Vanoise

2g Salt

450g Natural hazelnut paste

1300g Vanoise whipping cream

Keep cool to replant the next day

Hazelnut praline

500g Raw roasted hazelnuts

500g caster sugar

100g Vanoise Glucose

100g Water

Cook and let cool, pass in the robot cutter

Chocolate 50%

Temper the chocolate to make chocolate shavings