Whisk the egg-yolks with sugar.
Whisk the egg-whites seperately with sugar and albumin.
Heat the cream and emulsify with the chocolate. Pour a part of the egg-white into the ganache and the remaining part into the egg-yolks.
Add the lightened ganache to the mass and finally add the sieved powders.
Spread on a silicone baking sheet, using a raplet at a thickness of 5mm and put this dough into the oven at a temperature of 210°C for 9 minutes.

Temper the milk chocolate, add hazelnut praliné, the crisp, citrus fruit streusel, and salt.
Mix well and make discs with a thickness of 5mm, diameter 10cm and let crystallize.

Mix all ingredients and roll out the dough thinly on a silicone sheet. Bake at 160°C for 15 minutes.
Let chill and mash to matchwood.

Heat the water and melt the sugar. Bring to the temperature of 90°C.
Let chill.

Grind and pass through a refiner all ingredients except for almond paste and water, cover with a transparant film and let the mixture in the frigde for a night.
Mix almond paste with water, filter and let in fridge for 8 hours.

Soften the butter in the mixer bowl, together with flavours and sugar, add powders and salt. Mix well and let cool down.
Sift the dough in a riddle and bake in the oven at 155°C for 15 minutes.
Out of the oven, dredge with Mycryo.

Beat the egg yolks with sugar, heat the milk and almond milk and add them to the egg yolks. Bring to 85°C to become and English cream.
Add the gelatine, softened in cold water, and pour into the Callebaut W2NV white chocolate. Emulsify.
Add whipped cream and pour into the cake filling, 3 layers of 40g each.

Beat the eggs, heat up juices together with the vanilla berry, add eggs ans proceed as it was an English cream (85°C).
Add gelatine, softened in cold water, and emulsify.
At 40°C, add butter as it was a cream and keep on emulsifying.
Pour 2 layers of 50g each into the cake filling.

Boil the fruit with sugar, add the gelatine, softened in cold water.
Pour 2 layers of 12g into the cake filling.

Beat the egg-yolks with sugar, heat up the cream with the milk and pour them on the egg-yolks. Bring the temperature to 85°C and finally pass the compound though a strainer.

Pour the English cream into the milk chocolate that is mixed with the Piemonte hazelnut paste. Add the gelatine, softened in cold water, and emulsify. Pour a layer of 100g into the cake filling.

Pour the English cream into the chocolate and emulsify, add lucid whipped cream and pour a layer of 50g into the cake filling and one of 310g into the cake mould.

Boil the water with sugar and glucose. Add cream and cocoa powder and mix well. Cook at 66° brix.
Add gelatine, already softened in water, and emulsify.