SALTED CARAMEL

1. In a small saucepan, boil the cream and set aside.
2. In a large saucepan, caramelise the sugar.
3. Remove the caramel from the heat and carefully deglaze with the hot cream.
4. Add the salt followed by the butter, one piece at a time, stirring to incorporate after each addition.
5. Transfer to a bowl and cover with plastic wrap touching the surface.
6. Allow to sit at room temperature until required.

WHITE CHOCOLATE CHANTILLY CREAM

1. Place the cream (A), vanilla and glucose into a saucepan and bring to the boil.
2. Pour the hot cream mixture over the chocolate and whisk until the chocolate has completely melted and incorporated.
3. Add the cream (B) and whisk to combine.
4. Cover with plastic wrap touching the surface and place into the refrigerator to chill.
5. Once chilled, whip to a pipeable consistency.
6. Store in the refrigerator until required.

CHOCOLATE CREMEUX

1. Whisk the egg yolks and sugar to create a slurry.
2. In a separate bowl, combine the milk chocolate and dark chocolate.
3. Place the cream into a saucepan and bring to the boil.
4. Pour the hot cream over the slurry while whisking, then transfer the mixture back into the saucepan.
5. Stir over low heat until it reaches 80°C (176°F).
6. Immediately strain over the chocolate and whisk until the chocolate has completely melted and incorporated.
7. Cover with plastic wrap touching the surface and place into the refrigerator for 3-4 hours.

PAIN PERDU (FRENCH TOAST)

1. Place the milk and vanilla into a saucepan and bring to the boil.
2. Meanwhile, whisk the sugar and egg yolks to create a slurry.
3. Pour the hot milk over the slurry while whisking, then transfer the mixture back into the saucepan.
4. Gently heat while stirring until it reaches 80°C (176°F).
5. Strain the mixture over the white chocolate and whisk until the chocolate has completely melted and incorporated.
6. Add the cream and whisk to combine.
7. Heat the oven to 250°C (482°F), fan forced.
8. Cut the baguette into 10mm slices and dip them into the custard mixture, then place them onto a lined baking tray.
9. Dust the surface of each slice with a layer of icing sugar.
10. Bake in the pre-heated oven for 6-7 minutes, until golden in colour.
11. Allow to cool slightly at room temperature before serving with the ‘Forget the Butter Board’.

ASSEMBLY

1. Spread the white chocolate Chantilly and chocolate cremeux over a large serving board in and alternating checkered design.
2. Drizzle the salted caramel over the top.
3. Top with the roasted hazelnuts and edible flowers.
4. Serve with the pain perdu.

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