Make a beer crème anglaise by heating: heat the ale, cream, egg yolks and sugar to 183°F (84°C).



Add the bloomed gelatin to the warm, strained crème anglaise.



Slowly combine the warm mixture with the melted chocolate and cocoa butter to make an emulsion using a spatula.



Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.

Whisk together all the dry ingredients in the bowl of a stand mixer.



Add in the honey, eggs and yolks.



Beat for 15 minutes at maximum speed. Mix the barley in a food processor and sprinkle it onto the sponge.

Boil the citrus for 30 minutes in plenty of water. Drain.



Cut the fruit in half, remove the seeds and pith, then scale.



Roughly chop and sautée in butter with the sugar and honey. Leave to caramelize on low heat, then cover with one-third of the mandarin juice.



Leave to reduce until almost all the liquid has evaporated. Cover with another third of the mandarin juice and leave to reduce.



Add the starch mixed with the final third of the mandarin juice. Boil for a few minutes, stirring vigorously.



Immersion blend roughly once the compote has cooled.

Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.



As soon as the mixture is completely smooth, add the cold eggs.



As soon as you obtain an even dough, stop mixing.



Store in the refrigerator or spread out immediately.



Bake at 150°C (300°F).

Pulse the baked shortcrust pastry into small crumbs in the food processor. Combine with the crispy wheat flake cereal and melted Yuzu Inspiration.

Melt the Yuzu Inspiration and cocoa butter at 122˚F (50˚C).

Bring the Absolu Cristal to a boil with the ale.



Immediately apply using a spray gun at approx. 175°F (80°C).