The future planet

Boil milk and butter then whisk in sifted dry ingredients (cake flour, break flour, Cacao Barry Plein Arôme 100% and baking powder).

Cook for 1 minute then add egg liquid and yolk to make paste like pate a choux.

Make meringue of egg white and berry sugar, then fold into the paste.

Spread onto sheet pan with parchment paper, then bake at 180° C for 15 minutes.

Heat milk and yolk then combine with cut white chocolate.

Add raspberry puree, melted cacao butter and concentrated raspberry puree.

Fold raspberry mixture with whipped light cream.

Make anglaise with agar then combine chocolate.

Add cut strawberry then pour into molds.

Mix all of the ingredients and boil them.

Make pate a sucre then let it rest.

Roll out to a round with 2 mm thickness and 5,5 cm in diameter. Bake at 175° C for 12 minutes.