TEETERING NEST

Melt the couverture chocolate and butter together to approx. 122°F (50°C). At the same time, gently whisk the sugar into the eggs until they start to stiffen. Add the chocolate and melted butter mixture into the eggs and sugar. Sift on the flour. Once the mixing process is complete, store the mix in the fridge for at least 12 hours. Bake at 374°F (190°C) for approx. 7 to 9 minutes.

Mix the powdered ingredients with the very cold, cubed butter until it resembles crumbs. As soon as the butter has been completely incorporated, add the cold eggs. Mix briefly. Spread it out or store it in the fridge. Bake at 300°F (150°C) until it takes on an attractive amber color.

Warm the pulp along with the glucose and split, scraped vanilla pods. Use the caster sugar to make a caramel, then deglaze with the hot cream. Add the warm pulp. Cook at 235°F (112°C). Add the butter, mix in the electric mixer and store in the refrigerator.

Heat the milk. Once it is at 75°F (25°C), add the powdered milk. Once it is at 85°F (30°C), add the sugars (sugar, glucose and inverted sugar). At 104°F (40°C), add the couverture chocolate and gradually mix it in using an electric mixer until you get a perfect emulsion. At 113°F (45°C), incorporate the remaining ingredients by adding the stabilizer and emulsifier mix, which you have combined with approx. 10% of the sugar. Pasteurize this mixture. Leave the mixture to sit for at least 12 hours. Add the fruit pulp. Mix in an electric mixer and churn.