MALTO

Boil cream and pour over chocolate.

Immersion blend and chill overnight before whipping.

720g Cookie Butter

300g Valrhona Guanaja 70%

680g Feulletine

175g Popped Wheatberries

Pinch Sea Salt

Combine all ingredients and bring to boil. Strain and chill.

Heat to 80*F to use

Bring cream, milk, half sugar, and glucose powder, vanilla to a boil

Temper into yolks, milk powder, stabilizer and other half of sugar.

Cook to nape with nibs

Let nibs steep overnight. Strain before churning

Boil milk and cream

Temper into yolks and sugar

Add malt and cook to nape

Add gelatin and pour over chocolate

Immersion blend VERY WELL

Fold in whipped cream

Malto Mousse Assembly

Pipe mousse into desired mold

Push crespelle cube inside mousse until covered

Freeze molds overnight and unmold the next day.

Glaze with chocolate glaze directly from freezer at 80*F

Place glazed mousse on wheatberry crisp base and store in fridge until ready to plate.

Bring cream and milk to a boil.

Temper into yolks, sugar, malt, and cornstarch.

Return to pot and whisk until mixture is thick and boils.

Add vanilla paste and transfer to mixer.

Add butter and mix until cool.

Store in fridge

Mix all ingredients until combined except butter.

Add butter slowly and increase speed until dough cleans the bowl.

Proof overnight in the fridge

Roll and cut desired size.

Proof donuts for 30min at room temperature before frying.

Mix to combine

Coat donuts after frying

Mix all ingredients except chocolate and nibs until crumble consistency is achieved.

Bake on Silpat at 250*F for 12 minutes.

Cool and toss with melted chocolate and nibs.

Fridge until ready to be stored.

Combine all wet ingredients and whisk well.

Add all dry ingredients and blend.

Chill overnight before cooking on a crepe pan.

Crespelle Assembly

Layer vanilla crepes with 50g of brown sugar pastry cream

Freeze overnight and cut into small cubes