Temper the butter. Cook the egg yolks in the microwave, then strain through a sieve.

Mix the ingredients in their order in the bowl of the mixer fitted with the flat beater and ensure the pastry has a minimum of elasticity.

Set aside in the refrigerator.

Cutting the Breton shortbread pastry

Roll out the Breton shortbread pastry to 5.5 mm with the rolling mill.

Cover with protective film and set aside in the refrigerator.

Cooking the Breton shortbread pastry

Place a sheet of baking paper in a baking tray, then set the rectangles of Breton shortbread pastry on it.

Bake in a ventilated oven at 165°C for 20 minutes.

Cook the caster sugar and glucose at 200°C.

Lower the heat by adding the boiling cream and salt.

Cook everything together to 105°C.

Add the cocoa butter. Cool to 30°C.

Add the liquid vanilla and 100 g of liquid cream.

Mix.

Set aside on a crystallizing tray.

Heat the cream, glucose, trimoline and the vanilla that you’ve scraped as well as the pod skins in a saucepan.

Leave to infuse for 20 minutes, strain, then warm up again, pour over the No.1 dark couverture.

Mix, add the remaining cream, and leave to cool in the refrigerator for 12 hours.

Whip and plate the Chantilly immediately

Heat the cream in a saucepan, pour over the praliné, mix, add the crushed peanuts.

Set aside for plating.

Heat the couverture sufficiently, add the fleur de sel.

Spread between guitar sheets.

Slice.