Heart marble

Whisk the egg yolks, sugar and cream for 7-8 min. 
Sift all dry ingredients. Slowly add them to the mixture. 
Add melted butter.
Pour into a gastronome tray.
Bake at 150°C for 10 min.
Cut into stripes that fit your mold.

Whisk the egg yolks,sugar and cream for 7-8 min.
Sift all dry ingredients. Slowly add them to the mixture.
Add melted butter.
Pour into a gastronome tray.
Bake at 150°C for 10 min.
Cut into stripes that fit your mold.

Warm milk and yolks to 85°C. 
Rehydrate the gelatin. Sieve on the Gianduja dark.
Combine all the ingredients.

Warm water, sugar, glucose to 102°C. 
Add condensed milk and gelatin. 
Sieve on Zéphyr™ 35% white chocolate. 
Add brown and orange colors.

Boil sugar, glucose, dextrose, water, and stabilizer. 
Add the hot mixture to the iced puree.
Leave for 12 hours at +4°C.
Use a sorbet maker to make the sorbet.

Warm water, sugar, glucose and cream tartar to 160°C. 
Add the color when the syrup is 120°C. 
Water on the silpat. Cool. 
Blitz in a Robocoupe. 
Add the blitz powdered caramel on the silpat in 20 cm ring. Remove the ring. 
Put in an oven for 5 min at 160°C. 
Form a decoration.