For the Mona Lisa cookie:
- 100 g of eggs
- 75 g of icing sugar
- 75 g of almond powder
- 20 g of flour
- 15 g butter
- 65 g of egg whites
- 10 g of gray sugar
For Viennese shortbread:
- 62 g soft butter
- 25 g icing sugar
- 10 g of egg white
- 75 g of T55 flour
- 1 g of salt
- 1 g of vanilla powder
For Viennese reconstituted shortbread:
- 85 g of white chocolate
- 150 g of Viennese shortbread
- 60 g of feuillantine
- 1 g of sea salt
For rice pudding:
- 60 g of round pastry rice
- 350 g of milk
- 1 cup of vanilla
- 7 g jasmine tea
- 15 g of casanada
- 2 egg yolks
- 70 g of liquid cream
Pour caramel cubes:
- 110 g of liquid cream
- 75 g of powdered sugar
- 9 g of glucose
- ½ vanilla bean
- 27 g of egg yolks
- 25 g mass gelatin (3 g gelatin powder and 22 g cold water)
- 0.5 g of salt
Pour the tablet:
- 180 g of icing sugar
- 10 g of potato starch
- 10 g white vinegar
- 10 g of gelatin mass
- (1.5 g of gelatin powder and 8.5 g of cold water)
Pour the scenery:
- 150 g of liquid cream
- 10 g of gray sugar
- 100 g of white chocolate
- 10 g of neutral coating
Find Nina Métayer’s milk rice recipe here.