In the bowl of the mixer, dilute the yeast in 3/4 of the eggs. Add the flour, sugar and fleur de sel. Knead for 15 minutes on medium speed, until obtaining a homogeneous paste.

Add the butter in pieces, knead another 10 minutes, until the dough pulls away from the sides of the bowl.

Set aside in a bowl covered with plastic wrap. Then allow to stand for 10 minutes at room temperature. Poach the dough.

Combine all ingredients and bring to a boil. Reserve in the refrigerator.

Heat the apple purée, raspberry purée, glucose, pectin, sugar and the hydrated gelatin. Bring to a boil for one to two minutes.

Add the diced apple and bring to a boil again. Pour into a flexipan frame (60x40cm). Freeze.

Bring the smaller quantity of cream to a boil with the split and scraped vanilla beans, sugar, invert sugar and lemon zest. Leave to infuse for 8 minutes and then strain.



Slowly pour the hot liquid onto the melted OPALYS 33% chocolate and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Keep gradually adding the liquid.



Blend to perfect the emulsion. Add the larger quantity of chilled cream and blend again.



Set aside in the refrigerator and leave to set, overnight if possible. Whip before using.

Bring the ABSOLU CRISTAL to a boil with the water, then blend.



Use immediately at around 80°C (176°F).

Spread out 200g of OPALYS 33% Chocolate along a colorful transfer sheet. Add a second acetate sheet on the back. Using a rolling pin, roll out the OPALYS 33% between the two sheets. With a triangle cutter, cut 18 triangles. Place between two baking trays. Set aside.