BUTTERNUT FONDANTS WITH MANJARI CENTRES

Mix a third of the milk with the potato starch, then set aside.
Heat the remaining milk to 85/90°C.
Combine a third of the hot milk with the milk and starch mixture.
Put all the ingredients back in the pan and bring to the boil.
Take the pan off the heat and add the bloomed gelatine.
Gradually combine this with the smooth 50% nutty almond and hazelnut praliné and butter, emulsifying them with a spatula
as you do so.
Add the chilled cream.
Blend with a hand blender until you have a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.

Whisk the eggs and sugar until light and frothy.
Melt the MANJARI 64% chocolate and butter at 45°C.
Whisk the chocolate-butter mixture into the egg-sugar mixture.
Add the sifted potato starch and mix with a spatula.
Set aside in the freezer for 1 hour before placing the inserts in the fondants before baking.

Melt the butter and the MANJARI 64% chocolate together.
Dry mix the sugar and flour.
Bring the milk to the boil and pour over the sugar-flour mixture,
then add the chocolate and melted butter.
Place the equivalent of a teaspoon onto a baking tray with a silicone
mat, spacing the tuiles evenly on the tray.
Bake for 7 to 8 minutes at 180°C in a fan-assisted oven.
Once out of the oven, use a cookie cutter to cut out the desired size and shape.

Using a mixer fitted with the paddle attachment, mix all the ingredients together until crumbly and grainy.
Bake at 150°C for 15 minutes.

Pre-cook the butternut squash.
Melt the IVOIRE 35% chocolate with the unsalted butter.
Mix all the ingredients together using a hand blender until smooth and even.