Carefully weigh out all the ingredients. Place the correct amount of milk in a pan. Once it is at 75°F (25°C), add the powdered milk. Once it is at 85°F (30°C), add the sugars (sugar, atomized glucose and inverted sugar). Once it is at 105°F (40°C), incorporate the fats, i.e.: the cream and chocolate. At 115°F (45°C), finish incorporating the ingredients by adding the stabilizer and emulsifier mixture which has been added to approx. 10% of the sugar. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). If possible, homogenize the mixture to make any fat crystals as tiny as possible. Leave the mixture to sit for at least 12 hours. Mix in an electric mixer and churn at 15-20°F (-6 to -10°C). Store in the freezer at 0°F (-18°C).

Mix the egg yolks and sugar (without beating). Bring the cream and milk to the boil and pour over the egg yolk mix. Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.

Once the crème anglaise is heated through and has been strained, make an emulsion by slowly pouring it over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge.

First mix the creamed butter, salt, icing sugar, powdered almonds, eggs and the smaller portion of flour. Do not beat this mixture. Once the mixture is well incorporated, quickly add the remaining flour. Store in the fridge or spread out immediately. Bake at 300°F (150°C).

Roughly break up the baked shortbread and mix it with the tempered couverture. Set aside.

Make the beurre noisette. Leave to cool. Sieve the powdered ingredients then add the icing sugar, half the egg white, the flour and the cocoa powder to the beurre noisette. Add the second half of egg white. Do not whip this mixture. Spread the mixture out into various shapes. Bake at 390-410°F (200-210°C) for a few minutes, depending on the biscuits’ size.

Bring the Absolu Cristal neutral glaze to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).