DREAM OF A SPRING NIGHT

Whip all the ingredients except for almonds for 8-10 minutes at high speed with a planetary mixer, add the almonds, roll out the whipped pastry uniformly onto sheets of parchment paper with 1 centimetre thickness, then bake briefly at 220-230°C with closed valve. After taking out of the oven, let it cool for some minutes, then cover with plastic sheets to avoid drying and put into the fridge till usage.

Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk leaving the mixture semi-whipped; add JOYPASTE VANILLA MADAGASCAR, mix gently and pour into a silicon mould with circle shape, 14 cm diameter and 1 cm height to create a disk. Put into the blast chiller at -30°C, take out of the mould and keep at -30°C.

Whip the cream and TENDER DESSERT/TENDER MIX at middle speed with a planetary mixer with whisk, leaving the mixture semi-whipped; add JOYPASTE BLACKBERRY and mix gently. Onto the bottom of a steel mould with ring and 18 cm diameter, prepared with acetate ribbon, lay down a disk of Biscuit Caramel and Almond, dipped into a caramel sauce (g 100 JOYTOPPING CARAMEL + g 80 water + g 20 Caramel liqueur), fill till half with blackberry semi-frozen, insert the disk of vanilla semi-frozen. Close with the blackberry semi-frozen, level and put into shock freezer at -30°C. Decorate the surface with MIRROR NEUTRAL with purple dye. Take out of the mould, decorate with purple Macarons and keep in the freezer at -18°C until usage.