VANILLA ROULADE

Whisk the egg yolks, eggs and the larger portion of sugar in a stand mixer.



Separately whisk the egg whites and add the smaller portion of sugar until stiff peaks.



Mix the stiffened whites with the other mixture and finally add the sifted flour.



Weigh the sponge batter and spread out evenly over a silicone tray.



Bake the sponge at 445°F (230°C) for 4 minutes in a convection oven. You will need 700g per 40 × 60cm tray.

Boil the water with the sugar and vanilla seeds.



Place in the refrigerator.

Bring the 1000g cream, invert sugar and glucose mixture to a boil and infuse the split and scraped vanilla beans.



Gradually combine the boiling mixture with the OPALYS 33% chocolate, mixing in the center to obtain a smooth, shiny, elastic texture. Mix using an immersion blender to form a perfect emulsion.



Add the 1500g cold cream then mix again.



Store in the refrigerator and leave to set, preferably overnight. Whip until firm.

Temper the OPALYS and add in the vanilla seeds.



Use a piping bag to pipe dabs of vanilla-speckled OPALYS onto 6cm-wide guitar sheets. Cover with another sheet, then use a flat-bottomed glass or a stainless steel pastry tamper to smooth out the couverture until you obtain 2mm-thick round petal shapes.



Place these in a curved mold so that your petals take on a curved shape. Set aside.

Melt and temper the CARAMÉLIA 36% chocolate, then add in the chopped nuts.



Roll in sugar until you obtain small crispy clusters.



Set aside.