Astro deser

With the help of a mixer, stir the egg whites, them assemble the whole eggs and the yolks
with the sugar. After, blend the two mixtures. Add the flour and the hazelnut powder. The
melted chocolate and finally the hazelnut butter, bake in the oven at 180°C for about 15
minutes.

Pour the Chocolate couverture on the praline. Then finish by adding the Pailleté
Feuilletine™ and the puffed rice.

In a pot, bring the cream, tonka beans and inverted sugar to the boil and let steep for 5
minutes. Heat the infusion again and pour it over the chocolate couverture ang butter.

Make a caramel with glucose and caster sugar. Pour on it the hot passion fruit paste. Add the
rest of the purées sugar mixture & pectin NH. Bring to boil for 2 minutes and mix.