Filled rusk

1. Make the rusk mold using the silicone mold set.
2. See the attached instruction video for making your own mold.

Watch video

1. Bring the cream with the milk to a boil and pour this over the eggs pre-mixed with the sugar (not whipped to a foam). Heat to 84°C.
2. Use immediately or cool quickly and place in the refrigerator.
3. Weigh out the amount of crème anglaise needed for the recipe and then add the soaked gelatin and matcha. Emulsify with a silicone spatula while gradually pouring the mixture over the partially melted inspiration almond.
4. Blend thoroughly as soon as possible to complete the emulsion.
5. Preferably let crystallize for 12 hours at 4°C in the refrigerator.

1. Heat the butter, glucose, and water.
2. At 40°C, add the sugar-pectin mixture.
3. Let simmer gently for a few seconds and then add the cocoa nibs or chopped nuts.
4. Spread out on a silicone baking mat.

1. Fill the biscuit mold with layers of nougatine, cremeux, and caramel.
2. Once the biscuit is out of the mold, give it the desired chocolate color. Spread the biscuit with a thin layer of chantilly. Decorate with thin slices of fresh strawberries.