Mix the butter, sugar, salt, sifted flour, cocoa powder, and almond powder until crumbly.
Add the eggs and egg yolks, then refrigerate.
Roll out between two sheets of parchment paper to a frame of 36 x 27 x 3 mm
Roast the hazelnut powder at 165°C (329°F) for 8-10 minutes.
Soften the butter, then mix with sugars, salt, vanilla powder, flour, and hazelnut powder.
Crumble directly onto a baking sheet.
Bake at 150°C (302°F) for about 20 minutes.
Melt the chocolate and butter to 32°C (89.6°F).
Add Pralirex Hazelnut, hazelnuts, sugar, and fleur de sel, then add the hazelnut streusel.
Press into a 3 mm frame and freeze.
Cut out 40 mm diameter discs
Bring the cream to a boil with the glucose.
Pour over the chocolate and blend.
At 60°C (140°F), add the eggs and egg yolks, then blend.
Pour into the tart and bake at 108°C (226°F) for 11 minutes.
Roast the vanilla pod in the oven at 175°C (347°F) for 8 minutes.
Split the pod, scrape the seeds, and infuse in the milk and cream with the tonka bean for 15 minutes.
Add the trimoline and reheat.
Cook the sugar to caramel and deglaze with the vanillainfused liquid, then strain. Incorporate the butter and pour immediately over the chocolate.
Blend and let cool.
Bake the cocoa Basque dough bases blind at 160°C (320°F) for about 12 minutes.
Pipe 8 g of milk chocolate caramel onto the tart bases, then add 8 g of hazelnut crunch.
Cover with 34 g of baked ganache.
Bake and let cool. This tart can be enjoyed warm.
Make a chocolate cigarette paste and bake in the honeycomb mold from Maé.
Unmold and cut a 7 cm diameter disc, then let cool.
Shape in a half-spherical stainless steel bowl in the oven. Once out of the oven, wait until the tile is at 50°C (122°F) and place a very thin chocolate disc on top.
Remove from the bowl and let cool on a marble surface. The chocolate will melt and conform to the honeycomb shape.
