Recipe for 20 pieces

Spicy sweet dough
Preparation Ingredients
Mix
125 g butter
43 g honey
43 g brown sugar
1 g salt
1 g liquid vanilla
4 g four spice
210 g flour
50 g egg(s)
3 g baking powder
Sheet out the dough (3 mm thick).
Bake at 180°C (356°F) using the back of a ½ sphere Flexipan mold.
After baking, add a thin layer of Mycryo® Cocoa Butter.
Mycryo Cocoa Butter
Héritage Ganache
Preparation Ingredients
Bring to a boil
175 g UHT cream
At 80°C (176°F), pour over
175 g Lactée Barry
100 g Praline Heritage (slow decantation)
35 g Mycryo Cocoa Butter
Héritage Mousse
Preparation Ingredients
Mix
100 g smooth whipped cream
Vanilla Chantilly Mousse
Preparation Ingredients
Whip together
125 g liquid whipping cream
5 g confectioner's sugar
1/2 pod(s) vanilla
Assembly
Preparation Ingredients
In the base of the verrine, put some ganache.
Pipe a small layer of Héritage Praliné
Praline Heritage (slow decantation)
Fill the verrine with praliné mousse and Praliné Grains
Praliné Grains
In the sweet dough fragments, pipe vanilla Chantilly mousse, decorate with fresh raspberries and an Extra Bitter Guayaquil 64% Chocolate stick
Extra-Bitter Guayaquil
Sprinkle with Gold Flakes
Pure Gold Flakes