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Infuse the split and scraped vanilla bean in the warmed cream. Bring to a boil. Mix the egg yolks with the sugar. Thicken at 180-185°F (84-85°C). Strain. Use immediately.

Heat the purée and raspberries to 104°F (40°C). Mix the sugar with the pectin then add to the heated purée. Bring to a boil and store in the refrigerator.

Beat the egg yolks with the sugar. Sift the flour, baking powder and salt together. Once the egg yolks and sugar have stiffened, add the creamed butter, followed by the flour and the baking powder (which you have sifted together in advance). Spread the mixture out on a tray and leave to rest before baking. Bake at 300-320°F (150-160°C) to ensure an amber coloration.

Mix the Breton sablé biscuit into crumbs in a food processor, then incorporate the cereal and melted chocolate.

Warm the almond paste and mix with half the eggs to give it a more liquid consistency. Beat the mixture and add the remaining egg once the process is nearly over. As soon as a ribbon forms in the egg mixture, remove a small portion, as you will need to add this to the clarified butter. Mix all the ingredients together, carefully incorporating the flour and baking powder (which you have sifted in advance). Bake at 340-355°F (170-180°C).

Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination (without blanching). Heat to 179-183°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

Once the crème anglaise has been warmed and strained, gradually combine with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once the mixture is smooth, check the temperature is at 100-105°F (38-40°C) and add the remaining frothy whipped cream.

Melt the ingredients together. Strain before use. To give your spray mixture a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray on your frozen product.

Melt the ingredients together. Strain before use. To temper your mixture, heat to 115°F (45°C), then cool down to 85°F (29°C). Spray onto a tempered surface. Leave to set.