Coconut and hazelnut bites

Mix together the butter and dry ingredients.
Add the eggs and finish combining the mixture by hand, if necessary, to avoid giving the dough too much body.
Roll out the dough to a depth of 2.5mm and freeze.
Cut into your choice of shapes and place on a non-stick mat. Bake at 320°F (160°C) until golden brown.

Roast the hazelnuts at 300°F (150°C) for 23 minutes.
Roast the coconut at 300°F (150°C) for 15 minutes, stirring at least once to ensure even roasting.
Use the sugar to make a dry caramel. Pour the dry caramel over the roasted nuts and leave to cool completely.
Blend in a food processor until smooth. Set aside.

Mix together the hazelnut and coconut praliné, ground fleur de sel and milk powder.
Melt the Jivara chocolate and cocoa butter at 85°F (30°C), then temper with the Magic Temper cocoa butter.
Let the praliné stiffen and set it aside at 60°F (16°C) (or 40°F / 4°C to set it faster).
Once it has set, stir it and put it in a frame at 81/85°F (27/30°C).
(120g of praliné per 19.5 x 19.5 x 3mm frame)

Make the acacia gum lacquer one day in advance.
Pour the boiling water over the acacia gum and stir briskly.
Blend and store in the refrigerator. The next day, cook the sugar, water and glucose.
Mix the egg white powder with the corresponding weight of water.
Bloom the gelatin powder in the corresponding weight of cold water.
Start beating the egg whites at the lowest speed. At 250°F (120°C), increase the whipping speed and add the lacquer to the cooked sugar. (Take care from this stage onwards that the bottom of the saucepan does not burn.)
Add the vanilla beans.
Gradually increase the whipping speed for the egg whites. Cook the syrup at 275°F (135°C) and add the bloomed gelatin, then the inverted sugar.
Drizzle it into the whipped egg whites and leave to cool. Whip the mixture. Put into frames at 115°F (45°C). Leave to set.