Half whip the cream with vanilla extract and reserve cold.
Make a syrup with sugar and water and cook 120°C.
Wisk egg Yolks in a kitchen aid and slowly pour sugar syrup into egg yolks while mixing in high speed.
Whip to triple volume to make Pate a Bombe.

Then add mascarpone and whip.

Add with a spatula the White chocolate Velvet melted at 45°C.
Then add the half whipped cream. Cool mixture in the chiller in order to be pipable

To dust

To decorate

To pipe into

Combine with the whipped Mascarpone Pipe the crème into the Mona Lisa® Dark Chocolate Espresso Cups Dust with Callebaut® cocoa powder and decorate with Mona Lisa Milk blossoms

Melt the white chocolate Velvet Mix in with the pure pistachio paste and temper

To dust

To fill the pistachio filling

Pipe the crème into the snobinettes.
Dust with powdered pistachio powder.