Heat to 121°C.

Beat as soon as the sugar is heated to 115°C.
Pour the heated mixture (121°C) on top of the whipped egg yolks.
Whisk cold.

Melt and blend in.

Beat and blend in.

Fill the Demarle Flexipan mould (ref. 1054) with the parfait and freeze. Take out of mould at 18°C.
Spray with a mixture of cocoa butter and chocolate (50/50).

Heat to 45°C. Possibly add a pinch of Cubébé pepper.

Add and heat to 85°C.

Mix and allow to cool.

Grind and make into a quenelle or ice ball with an ice cream scoop. Place on the parfait and finish with a slice of meringue.

Mix.

Add and knead briefly to achieve a homogeneous batter.

Allow to cool in the refrigerator overnight. Press the puff pastry through an oven rack to make crumbs. Bake for 15 minutes at 200°C.