AUTUMN ESSENCE

1. Mix all the dry ingredients with a whisk. 

2. Stirring constantly add the egg white and finally the butter, until obtained a smooth batter.  

Pour in a 30*40cm silicon mat and bake at 175C for 12 minutes.

1. Roast the nuts the oven, in the meantime start a dry caramel in a heavy bottom pan.

2. When the caramel reaches 175C add in the nuts and cook for 3 more minutes.

3. Cool down the caramelized nuts on a silicone mat.

4. Blend the caramelized nuts with salt and melted cocoa butter until homogenous.

Fill half sphere silicone moulds whit the praline and cover with a disk of financier.        

1. Make a crème anglaise with egg yolk, sugar, milk, cream and the pine needles.

2. Cook everything at 82C and then add the gelatine mass.

3. Pour the crème anglaise over the chocolate and blend until a smooth ganache is obtained.

4. When the ganache is at 32C fold in the soft pike cream.