MARGOT

Mix the sugar and pectin X58 together. Warm the milk and whisk in the sugar-pectin mixture. Bring to a boil while stirring. Gradually pour the hot milk over the melted chocolate, mixing with a spatula before processing with an immersion blender to perfect the emulsion. Leave the mixture to cool briefly and pour it out at 30°C (85°F). To use at a later date, reheat the jelly to at least 60°C (140°F) and pour out at 30°C (85°F). Important: This jelly cannot be frozen.

Mix the dry ingredients with the cold, cubed butter. 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).

Heat the strawberry purée and glucose together at 40°C (105°F). Then add the sugar and pectin mixture, bring it to a boil and finish off by adding the rehydrated gelatin. Boil again for one or two minutes. Store in the refrigerator.

Mix the strawberry purée, ABSOLU CRISTAL and lemon juice using an immersion blender. Store in the refrigerator.

Once the shortcrust has been baked and cooled, ground it down into a powder (but be careful it does not get too fine). Break up the hazelnuts into even little pieces. Temper the melted chocolate and add the powdered shortcrust, the ground hazelnuts and the fleur de sel. Pour the mixture into a frame or set it aside.