Yvonne Petits Gâteaux

Mix the eggs and salt together.

Cream the butter, confectioner's sugar, and almond flour together.

Incorporate the eggs into the butter.

Sift the cake flour.

Add the cake flour to the butter.

Wrap and refrigerate.

Roll out to 2.5mm to line tart shells.

Bake at 163°C (325°F).

Trim the shells.

Boil the milk, salt, and vanilla bean.



Add the bloomed gelatin.



Pour over the ORELYS 35% chocolate and glucose to make an emulsion.



Add cold cream to the emulsion.

Whip the confectioner's sugar, eggs, and egg yolks together.

Sift the hazelnut flour and all-purpose flour together.

Make a soft meringue with the egg whites and sugar.

Spread onto a half sheet pan and bake at 191°C (375°F).

Warm half of the purée with the sugar until it dissolves.

Add the bloomed gelatin.

Add the remaining purées.

Warm the cream and vanilla bean.



Make an emulsion with the ORELYS 35% chocolate and glucose.



Add the cold cream.