Combine all the ingredients apart from the butter Knead in a freestanding mixer for around 10 minutes and then gradually add the butter. Continue kneading until the dough comes away from the sides of the bowl. Leave to rise for two hours at room temperature. Knock back the dough and then flatten on a baking sheet. Cover with food wrap and set aside in the refrigerator overnight. Shape and leave to rise for around two hours. Bake at 180°C.

Heat the milk with the sugar and vanilla beans. Mix the egg yolks with the cream. Combine the two mixtures and set aside in the refrigerator.

Carefully weigh out the ingredients. Mix the stabilizer with 8g of the sugar. Pour the milk into a saucepan and heat. At 25°C, add the skim milk powder. At 30°C, add the remaining sugar and glucose. At 40°C, fold in the cream. Slowly pour the hot liquid onto the melted praliné and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. At 45°C, add the stabilizer/sugar mixture. Pasteurize at 85°for two minutes and then chill rapidly to 4°C. Stir the mixture if possible to break down a maximum of fat. Leave to rest for a minimum of 12 hours. Blend and churn at between -6°C and -10°C. Store in the freezer at -18°C.

Pour a little cold water on the praliné and mix vigorously. Initially, the mixture will separate. Add the remaining water and lemon juice in several goes, continuing to mix until the mixture is smooth, glossy and elastic. Blend to perfect the emulsion. Add the zests and set aside in the refrigerator.

Mix the water with the cornstarch. Cut the fresh apricots into large cubes. Mix half of them with the sugar, apricot pulp and vanilla. Candy them for a few minutes. Add the water/starch mixture and the remaining apricots. Bring to the boil. Set aside in the refrigerator.

Cook the sugar and water to 115°C. Add the hazelnuts, almonds and salt. Coat with the syrup and lightly caramelize. Chill on a baking sheet and set aside in a drying oven.