1. Roast the pistachio nuts in the oven at 160ºC with full fan for 10 minutes
2. Boil the sugar and water to 125°C
3. Pour the sugar syrup over the hot pistachio nuts and mix well until the sugar starts to crystallise
 

1. Melt the gianduja and temper it with the mycryo
2. Add the pistachio nuts  and pailleté feulletine and mix well.
3. Spread into a praline frame onto a silpat mat
4. Leave to set
 

1. Combine the sugar (1) and pectin and combine it with the cold water, lemon juice and the sage leafs
2. Bring the puree to a boil, add the glucose slowly and boil again
3. Add the sugar (2) slowly and bit by bit and boil again
4. Remove the sage leafs and pour  into a praline frame onto a silpat mat
 

1. Combine the cream, tea and scraped vanilla pod and bring it to a boil
2. Pour it through a strainer and set aside to cool

3. Warm the tea infusion together with the glucose syrup to 40°C
4. Melt the java to 35°C and add the tea infusion mix and the butter
5. Emulsify all ingredients in a food processor and fill immediately