Melt the Guanaja couverture chocolate, mix it with the Fruity Praline and then add the Éclat d’Or.
Spread the mixture out between two sheets and leave it to harden before cutting out 4 x 20cm strips.

Melt the couverture and butter together. At the same time, beat the egg whites with the sugar. Add the egg yolks to the first mixture while it is still hot at approx. 120-130°F (50-55°C), as well as a small quantity of the egg white to dilute it. Then add the remaining egg whites using a spatula or scraper while sifting in the flour.
Grease the rings and sprinkle them with sugar before pouring in the mix and baking at 355-375°F (180-190°C) during approximately 20 minutes.

Make a dry caramel using the sugar, add the liquid butter, then deglaze using the hot mixture of cream, glucose, vanilla and salt.
Gradually incorporate the mixture into the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Leave to harden.

Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.

Make an emulsion by gradually pouring the hot crème anglaise over the melted couverture chocolate.
Mix in an electric mixer until a perfect emulsion forms, taking care not to incorporate any air bubbles. The mixture must be 115-120°F (45-48°C). Stabilize the emulsion if necessary by adding whipped cream.
As soon as you obtain a smooth mixture, add the rest of the airy whipped cream. Pour immediately and freeze.