Buchette d'Argousier

1. Whisk the egg, smallest portion of sugar, and almond powder until light and airy.
2. Fold in the melted (hot) butter.
3. Beat the egg whites with the larger portion of sugar until stiff, then fold into the other egg mixture.
4. Sift the flour with the salt and custard powder, and fold this into the eggs.
5. Spread the mixture over a baking tray and bake at 180°C.
6. Let cool and cut out to the size of a frame (20 x 20 cm).

1. Cook the puree, jam, honey, and star anise.
2. Let it stand for an hour to infuse the star anise.
3. Bring the mixture back to a boil and add the sugar mixed with the doppelquelle.
4. Thicken this mixture by letting it simmer gently for a while.
5. Remove the star anise.
6. Mix the gelatin with the water and add it.
7. Cut the mandarin and add it last.
8. Pour this compote onto the biscuit and freeze it.
9. Once frozen, remove from the frame and cut into 2.5 x 6 cm pieces for the interior.

1. Mix the sugar with the oveneve and whip into a meringue with the sea buckthorn puree and one part of the water.
2. Heat the calamansi puree and mix it with the soaked (other part of water) gelatin and the yogurt powder, let this mixture cool to about 35°C and then mix with the meringue.
3. Whip the cream until soft peaks form and fold in the quark, then fold in the meringue mixture.
4. Pipe the mousse into a buchette mold and press the interior into it.
5. Level the mold and freeze.

1. Heat the neutral jelly, glucose, condensed milk and dissolve the gelatin, pre-soaked in water, in it.
2. Add the chocolate last.
3. Color half of the jelly with the white coloring and the other half with the orange coloring.
4. Mix the 2 colors in a measuring jug by pouring them in simultaneously. Be careful not to stir in the jug.
5. Remove the frozen desserts from the mold and place them on a rack.
6. Pour the warm jelly "rocking" over the desserts to create a striped marble effect.

1. Cook the puree with the sugar.
2. Pour over the egg and yolk and cook slowly over low heat.
3. Soak the gelatin in the water and add it.
4. Cool to about 40°C and fold the soft butter into the cremeux.
5. Pipe half of the cremeux into a quenelle mold and reserve the rest for the "swipe" on the plate.

1. Mix the sugar, flour, and sea buckthorn puree and fold in the melted butter.
2. Using a piping bag, pipe dots of various sizes onto a baking mat and bake the tuiles at 170°C.
3. After baking, let the tuiles cool slightly and place them over a tube to create a curved shape.

1. Mix the flour, sugar, and cocoa powder.
2. Fold in the egg white and yolk.
3. Sift the mixture and put it in a siphon.
4. Using 2 cartridges, dispense the batter into a plastic cup (no more than 1/3 full) and cook in the microwave for 30 seconds.
5. Tear the sponge into pieces for decoration.

1. Caramelize the honey and sugar with the star anise.
2. Deglaze with the sea buckthorn puree and cook down to 105°C.
3. Remove the star anise and add the sliced mandarin segments.
4. Make cups in a bonbon mold by turning the mold over immediately after filling and letting the drops remain.
5. Fill these cups with the caramel and mandarin.

1. Infuse the star anise in the olive oil for 24 hours at 40°C.

1. Heat the egg whites and sugar to 50°C until the sugar is dissolved.
2. Whip the egg whites.
3. Sift the powdered sugar and starch.
4. Fold this together with the zests into the egg whites and dry at 90°C.