Make a beurre manié slowly mixing the first quantities of butter and flour, and spread it between two plastic sheets. Leave it to rest in the refrigerator for a few hours.
Make a Détreme dough slowly mixing all the other ingredients together. Be careful not to over-knead it. Leave it to rest in the refrigerator for a few hours.
After folding the détrempe dough and beurre manié once, fold using a book turn and leave them to rest for at least 2 hours before folding another book turn. Store overnight in the freezer, and finish off with a letter turn before you use it.

Sift the flour, cornstarch and icing sugar. Cook the egg yolks in the microwave. Mix with the butter, vanilla and sugar. As soon as you have a completely smooth mixture, spread it between two sheets and leave to cool. Bake at 320°F (160°C) until it takes on a golden color, and store in a dry place.

Break up the cooked shortcrust pastry and cooked puff pastry in a mixer, then add the Eclat d’or, melted butter, scored vanilla pod and melted Ivoire chocolate. Use a template of your choice with a thickness of 4mm to spread out the pressed puff pastry. Refrigerate for a few minutes to make it easier to remove the template.

Bring the milk, whipping cream and split and scored vanilla pods to the boil. Mix the sugar, starch and egg yolks. Pour the boiling liquid over the mixture and boil for a further 2 minutes. Add the butter and smooth the mix using a whisk. Remove the pods, cover the mix with film and store in the refrigerator.

Infuse the split and scored vanilla pods overnight in the larger portion of chilled cream. Heat the smaller portion of liquid whipping cream with the glucose and the inverted sugar. Slowly pour the hot mixture over the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of liquid whipping cream. Mix in the electric mixer again. Store in the fridge and leave to stiffen, preferably overnight. Whip until firm.