Caramelo

Whip together the egg yolks and icing sugar. Whip the egg whites and sugar together. Combine all together then add the mixture of almond powder, starch, flour. 
Fold in the melted chocolate with the butter and spray on a framed Silpat. 
Bake at 170℃ for 20mins.

Combine the water and gelatin powder together. 
Peel and cut into small cubes the apples. 
Cook them in a pan until tender. 
Caramelize the sugar and deglaze with the butter and hot cream. Add the apples and cook until fully tender. Add the gelatin mass.

Combine the gelatin powder and the water together. 
Infuse the vanilla in the hot cream. 
Caramelize the sugar and deglaze with hot cream. 
Add the gelatin mass and the salt. 
Reserve overnight in the fridge.

Combine the gelatin and the water. 
Boil the milk and add the gelatin mass. Pour it over the chocolate to make a ganache. 
Cool down to 30℃ and fold the cream. 

Place the cooked streusel in the mixer with the paddle and mix until the streusel breaks down. Add the brown sugar, the melted chocolate, the melted butter then finally the Pailleté FeuilletineTM. 
Scoop on Silpat then let crystalize.

Combine the sugar, flour, and salt and hazelnut powder until you get a sandy texture. Add the eggs.
Wrap in cling film and rest overnight.
Roll at 2mm and bake at 150℃.  

Combine the sugar and the water, glucose and cook to 103 Celsius.
Combine the gelatin with the water.
Once the syrup is cooked add the condensed milk, the gelatin mass and the milk chocolate.
Blend with the hand mixer and reserve in the fridge overnight.
Melt at 35/40 Celsius. Mix and use at 30 Celsius.  

Warm up the liquids together and the vanilla.
Melt the glucose in a pan and add the sugar little by little. Once caramelized deglazed the caramel with the hot liquids and bring it back to 100 Celsius then add the butter. 
Cook to 108 Celsius. Reserve overnight.