Vanilla Blossom

Roast the almonds at 300°F (150°C) for 20 minutes.
While the almonds are roasting, make a dry caramel with the sugar and, once it has cooked, add the used powdered vanilla beans.
Turn out the caramel onto a baking pan. When the almonds and caramel are cold, blend them in a stand mixer in several stages so that you don’t overheat the praliné. Don’t forget to separate the almonds so that your praliné has a grainy texture.
Add the fleur de sel once you have finished mixing.
Set aside.

Melt the milk chocolate and add the praliné.
Then add the crispy wheat flake cereal.
Roll out the mixture to a depth of 4mm between 2 guitar sheets, then freeze it. Cut it into your chosen shape.

Whisk together the eggs, invert sugar and sugar. Sift on the dry ingredients and fold them in with a spatula.
Then add the warm melted butter along with the TADOKA pieces and chilled whipping cream. Put 2kg of sponge in each frame. Bake at 330°F (165°C) for 12
minutes. Leave to cool and cut into your chosen shape using a cookie cutter.

Wash and peel the apples. Cut them into small cubes and mix them with the yuzu juice to prevent them from browning. Cook the apples with first portion of raw cane sugar and the TADOKA until they have your preferred texture. Add the peach purée and apple purée, as well as the second portion of raw cane sugar combined with the
pectin NH. Cook until it comes to a boil.

As the mixture finishes cooking, add the cubed bloomed gelatin.
Cover it with plastic wrap and leave to cool