1. Sand all powders with cubes of butter, add eggs at the end to link the dough and store in the fridge.

2. When it’s cold, roll 4mm and cut to the desired shape, bake around 18 min at 160 degrees.

3. Whip egg white and add gradually the first part of sugar, in another bowl, mix egg, egg yolk and the second part of sugar.

4. Add the almond powder, flour, salt and melted butter only when the egg whites are ready.

5. Mix delicately the both preparation and pour around 700g per tray and bake at 200 degrees for 7 minutes.

6. Caramelize sugar, apple cubes and cinnamon powder then add the gelatin mass, pour in the desired mold and freeze.

7. Mix the hazelnut praline with the hazelnut paste and the milk then heat to 30 degrees.

8. Add the softened melted gelatin. Fold in the whipped cream and mix.

9. Boil the milk, cream and glucose until you see bubbles then add gelatin to the mixture then add the white chocolate.

10. Add the colors and at the end neutral glaze and mix them using a hand mixer.

11. Heat the eggs, sugar and vanilla at 44 degrees, then whisk to get white shiny meringue.

12. Cook at 80 degrees for 2 to 3 minutes.