1. Mix the eggs, trémoline, sugar, almond powder and feste powders and cream. Then temper and melt the butter with chocolate to 45°C
2. Bake at 160°C for 10 minutes
3. Put 280g under 6P Royal

1. Mix the feuilletine and praline then add the melted chocolate and passion powder
2. Put in the frame

1. Prepare the caramel with all the ingredients

1. Cook the hot caramel with pectin for 1 minute
2. Cool and add the vinegar

1. Cook the apples for 10 minutes at 80°C in the caramel
2. Add the gelatine soaked in water and put back in the vacuum
3. Drain and fit the apples against each other

1. Infuse the vanilla, mint and cilantro in the passion fruit juice for 15 minutes then strain
2. Bake at 85°C, mash with the sugar and eggs then cool to 35°C
3. Incorporate the butter mix then fit and cure

1. Make the custard with milk, cream and sugar and egg yolks at 85°C then cream, pour over the chocolate and emulsify
2. Add cream to 35°C 2 times

1. Cook the sugar, water, glucose and isomalt to 110°C
2. Cook the condensed milk to 85°C
3. For the syrup add the powder, chocolate and gelatin at 65°C
4. Mix