Pour the water into a saucepan.

At 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar).

At 115°F (45°C), finish incorporating the ingredients by adding the combined stabilizer mixed with approx. 10% of the sugar you weighed out initially

Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).

Mix the syrup and fruit purée, then use an immersion blender to blend them.

Leave the mix to sit for at least 4 hours.

Mix and churn at between 15/20°F (-6/-10°C).

Heat the milk and add the bloomed gelatin.

Pour the hot milk onto the praliné and combine the two.

Immediately mix using an immersion blender to create a perfect emulsion.

Add the chilled cream while you are mixing.

Mix the dry ingredients with the cold, cubed butter.

As soon as the mixture is completely even, add the cold eggs.

As soon as you have a smooth dough, stop mixing.

Store in the refrigerator or spread out immediately.

Bake at 300°F (150°C).

Bring the Absolu Cristal to a boil with the orange blossom water and blood orange purée.

Strain.

Immediately apply at approx. 175°F (80°C) using a spray gun or brush.

Prepare the sorbet, crémeux, shortcrust pastry and sponge.

Add 1000g of sponge to a 40 × 60cm frame. Bake and set aside in the freezer.

Spread 800g of crémeux on each sponge. Freeze.

Churn the sorbet, then spread 2000g on one sheet of crémeux-covered sponge.

Immediately cover it with a second sheet of crémeux-covered sponge. Freeze.

Cut to your choice of shape.
– Finger shape: 84 Rectangles of 8 x 3 cm.
– Club shape: 80 Clubs (7 x 7 cm squares cut diagonally).

Roll the shortcrust pastry into a thin sheet, then cut into shapes.

Bake for 10 minutes at 300°F (150°C) on a woven-effect silicone mold to give the decorations a curved,
three-dimensional look.

Put a drop of gel in the middle.