110g butter for croissants

2g salt

70g icing sugar

25g almond powder

1g vanilla powder

35g whole egg

190g flour

Blend the butter, salt and icing sugar in a stand mixer. Add the whole egg and mix. Add all the other ingredients and mix. Store overnight in the fridge. Roll out at 2mm. Cut out a round disk of 5 cm and bake for 6 min at 210°C.

100g raspberry purée

10g sugar

2,5g pectin glaze

100g violet sugar

20g glucose

1,5g citric acid (50% water)

Mix the pectin glaze and sugar. Heat the raspberry purée to 60°C. Add the pectin and sugar mixture and boil for 3 min. Add the violet sugar and glucose. Boil to 107°C. Add the citric acid. Pour into a flexible round mould of 2 cm. Store overnight at room temperature. Place on top of the almond pâte sablée.

13g gelatine powder

45g water

425g sugar

120g glucose powder

180g dextrose powder

240g water

210g egg white

1 vanilla pod

Mix the gelatin powder and the water (45g) to make the gelatine mass. Boil the sugar, glucose powder, dextrose powder and water (240g) to 122°C. When the syrup reaches 112°C, start whisking the egg white and vanilla together. When the syrup reaches 122°C, gently pour the syrup over the whisked egg white and vanilla. Melt the gelatine mass and add this to the meringue. Whisk till the temperature reaches 40°C. Store overnight at room temperature. Cover with Ruby chocolate by Callebaut.