Cocoa Flower

Whisk the eggs in a kneader together with the T.P.T., add gradually the yolk, blend in the flour previously sieved avoiding taking apart the mixture. Whip the egg whites with the sugar, add the two masses using a spatula, mix gently.
With the right utensil create some disks (with a diameter measuring 16 cm and the height of 5mm). Bake for 10 minutes at 185C.

Put in a container the praline and the chocolate melted at 45C, using a spoon blend together the two ingredients and add the paillete feuilleton while stirring constantly. With the appropriate tool create a disk with a diameter of 16 cm, 5 mm high. Let crystallise then use.

Bring to the boil the water mixed in with the sugar, the orange peel with the vanilla pulp, strain once cooled and add the Grand Marnier

Put the milk and the vanilla in a saucepan and bring to the boil, separately mix with a whisk the yolks and the sugar, add the boiling hot milk in the egg mixture in three stages.
Continue to cook the mixture stirring with the whisk. Take off the heat as soon as the cream has reached the right density (at 82C), continue to stir then use.
 

Caramelise the sugar at 190C, cool it down with the melted butter. Blend in the cream with the glucose and the salt, bring to the boil again, pour in a measuring jug and mix. Add the glazing little by little until an elastic consistency is reached.
Add the gelatine, previously softened in water.

Pour the boiling hot English custard on the pieces of chocolate and the softened gelatin. Emulsify with an hand held blender for one minute, let the mass cool down to 35C.
Add the whipped cream.

Put in a saucepan the strawberries and blackberries pulp, the sugar, heat at 50C and add the pectin with the sugar, previously mixed together.
Cook at 103°C, add the softened gelatine and the lemon juice, mix thoroughly.

Heat the fruit mixed with the lemon zest and the salt at 50C. Add the softened gelatine and stir thoroughly.

Caramelise the sugar at 190C, cool it down with the melted butter. Blend in the cream with the glucose and the salt, bring to the boil again, pour in a measuring jug and mix. Add the glazing little by little until an elastic consistency is reached.
Add the gelatine, previously softened in water.
 

Pour the hot English custard together with the orange peel on the previously chopped dark chocolate and the softened gelatine. Emulsify with an hand held blender for one minute.
Blend together the blackberry pulp and the previously whipped cream, using a whisk with a tight mesh at first, then a spatula.

Heat the water, the cream and the glucose. Separately mix the cocoa and the sugar. Add the mixture containing the cream and cook at 104C stirring constantly. Add the softened gelatine and blend at medium speed. Use when the mixture reaches 32C.