Fleur d'honoré

Boil the cream;
Strained, warm up and poor on chocolate add the liquid mass gelatin. Blend well,
Poor in moulds and freeze. 

boil milk and water and butter with sea salt and sugar and vanilla,
when boiling, add the flour and cook well until having smooth paste
right after, poor the dough in the mixer,
Add eggs slowly on top and pipe the pate a choux when it still warm.
Keep frozen right after.

Bake at 165c for 45 minutes

Whipped the egg white and sugar to obtain a meringue
Mix almond powder, icing sugar. Add a 1/3 of meringue
Add pistachio paste to the mix
Add the rest of the meringue slowly
Spread on tray
750gr / tray
Bake at 175c for 7-8 mins

Warm up purees. All powder together, cooks with purees. Add melted gelatin and then add butter. Blend well before piping in the choux.

Cook sugar and water at 121c. Boil the cream and the purees with the glucose. Add the cooked sugar and blend well.
Add the gelatin, then the condensed milk and the neutral glaze. Last the coloring. Keep in chiller.

Boil the puree and IQF, mix well pectin and sugar, and cook together,
Pipe in choux when cold
And between the pistachio Dacquoise layers.