Vanilla-Verbena

Melt the OPALYS chocolate, almond praline, grapeseed oil, NOROHY vanilla, and sea salt in a double boiler or in the microwave until smooth.
Gently fold in the feuilletine and toasted buckwheat.
Spread the mixture evenly on a baking sheet lined with parchment paper and refrigerate until firm.

In a food processor, whisk the eggs and sugar until the mixture is light and fluffy.
In a separate saucepan, heat the milk, honey, and water until the mixture is warm.
Gradually add it to the egg mixture while continuing to whisk.
Sift in the cake flour and gently fold until the mixture is smooth.
Pour the batter onto a baking sheet (about 800 g per sheet) and bake at 180°C for about 15 to 20 minutes, or until the cookies are golden brown and a toothpick inserted into the center comes out clean.
Let cool.

In a saucepan, bring the cream and the split vanilla beans to a boil.
Remove from heat and let steep for about 15 minutes; then remove the vanilla beans.
Add the sugar mixed with the pectin when the cream reaches about 40 °C.
Whisk in the egg yolks and continue cooking until the mixture reaches 82°C.
Remove from heat and let cool. Refrigerate until ready to serve.

In a saucepan, bring the cream, the split vanilla beans, and the verbena to a boil ; let steep for a few minutes.
Remove the vanilla beans and add the melted gelatin and OPALYS chocolate.
Blend with an immersion blender until smooth.

Poach the pears in a simple vanilla syrup, dice them, and freeze them in a bag with the syrup until ready to use.
In a saucepan, combine the water, pear purée, and split vanilla beans ; bring to a boil.
Stir in the diced pears.
Add the sugar mixed with the pectin when the mixture reaches 45°C, then remove from heat and let cool.

Bring the pear purée, lemon juice, and water to a boil.
Stir in the sugar mixed with the agar-agar and cook for a few minutes.
Pour the mixture into a dish and refrigerate until set.
Once cooled, blend it with the glaze using an immersion blender until smooth.

Mix the pear confit and pear gel until smooth.
Spread the mixture onto a sheet of parchment or silicone paper to a thickness of 0.5 cm and freeze.
Cut out shapes with a cookie cutter and glaze before serving.

Melt the chocolate at 48°C and temper it until it crystallizes at 26°C.
Reheat it to 28°C before spreading it onto a silicone mat or a sheet of acetate.
Let it set slightly, then cut it into the desired shapes.

Spread the cooled vanilla-almond crisp over the vanilla-honey sponge cake and freeze until firm.
Once frozen, invert the cake onto a work surface and spread a layer of vanilla cream over it.
Return to the freezer.
Cut out the desired inserts from the frozen sponge cake and refreeze the filling.
Whip the vanilla-verbena ganache until it is light and airy.
Pipe it into your mold using a pastry bag, add the frozen filling, smooth the surface, and freeze until set.
Unmold the dessert and coat it with neutral glaze, making sure to achieve an even layer.
Place a sheet of chocolate on the glazed cake and arrange the glazed pears in the center.
Decorate the pears with small dots of whipped ganache, then, before serving, sprinkle the top layer of chocolate with NOROHY vanilla powder and garnish with verbena leaves and gold leaf for an elegant finish.