Apricot Royal Cake

1. Melt the milk chocolate and the vegetable oil.
2. Mix well using a hand blender.
3. Add the Hazelnut Bresilienne.
4. Use it as 32-34°C.
 

1. Whip the eggs and egg yolk with sugar #1 and at the same time whip the egg whites with sugar #2.
2. Combine and add the dry items, previously sifted.

3. Bake in the ventilated oven at 175°C for about 11 to 13 minutes.

1. Melt chocolate at 45°C.
2.  Add PNP and temper.

3. Add the Paillette Feuilletine and spread it on the frame.

1. Heat the fruit puree at 45°C.
2. Mix sugar with vanilla and pectine.
3. Add to the fruit puree and cook it at 104°C. 
 

1. Heat the cream #1 with milk and honey at 85°C.
2. Pour over milk chocolate and gelatine and mix well using a hand blender.
3. Add the cream #2 and finish the emulsion.
4. Put it in the fridge for 12 hours.
5. Whip when needed.

1. Melt the milk chocolate and cocoa butter at 45°C.
2. Spray it on the frozen cake.