Ultraviolet pyramide

Make a ganache with milk and couverture chocolate (Fleur de Cao™ 70%). Emulsify with a
mixer, blend the caster sugar, marzipan and eggs. Stir in the mixture, sift the flour, baking
powder, cocoa powder, ganache, melted butter at 45°C. Finish with hazelnuts soaked in a
ventilated oven at 150°C for about 40 minutes.

With a help of a mixer, Pour over the praline 50% hazelnut, the chocolate couverture and
the cocoa butter 100% then finish by adding Pailleté Feuilletine™.

In a saucepan, boil invert sugar, orange juice and sugar with NH pectin. Once boiling, add
lemon juice, boil for 4 minutes. Out of the fire. Add the gelatin mass and the praline. Add the
Cointreau after cooling to 50°C. Reserve for assembly.