HAZELNUT SABLÉ PASTE
In the bowl of a mixer fitted with a flat beater, rub the butter through the dry ingredients to a crumble. Add the eggs next, but do not over-mix. Using the dough sheeter, roll out the dough between two sheets of baking paper to a thickness of 2.5 cm, then cut out rounds of 5.5cm in diameter. Bake between two baking mats at 155 °C for 25 min, then chill.

CARAMEL ICE CREAM
Caramelise the first amount of sugar, then stop the cooking with the boiling mixture of cream and butter. Add to the milk and caramel, blend, and heat the mixture. Once at 30 °C, add the atomised glucose. At 45 °C, add the egg yolks and powdered milk. At 50 °C, add the remaining sugar combined with the ice cream stabiliser. Pasteurise at 85 °C, blend then strain through a fine sieve. Leave to mature at 3 °C overnight. Blend and strain through a fine sieve again. Churn and add caramel shards. Pipe the ice-cream into cylinder moulds of 6 cm in diameter, then freeze and unmould.

YUZU – CARAMEL
Heat the sugar to make caramel, then deglaze with hot cream, and bring to a boil. Pour onto the blonde chocolate and fine salt. Add the passion fruit puree and yuzu juice. Blend and refrigerate at 3 °Covernight until ready to use. Place in a piping bag fitted with a No. 8 tip. DECORATIONSet out a hazelnut shortbread round, add a cylinder of caramel ice-cream, and top with another hazelnut shortbread round. Pipe out a spiral of yuzu caramel and sprinkle over caramel shards and chopped hazelnuts.