Mix together.

Melt at 35°C and add.

Pre-crystallise and add. Coat silicone sheet moulds (or dry and clean real-life leaves) with a very thin layer and create a U-shape with the help of some hemispherical moulds. Leave to crystallise and unmould carefully.

Pre-crystallise, roll out a very thin slab on a piece of paper and leave to harden a bit. Cut out a 10-cm circle, create a U-shape with the help of some hemispherical moulds and leave to crystallise completely.

Beat together until double in volume.

Whip to stiff peaks.

Sieve together.

Gently mix into egg yolk mixture. Alternately add beaten egg whites and flour mixture. Make sure to keep the mixture airy. Roll out thinly on a baking tray and bake at 190°C for 5 minutes. Leave to cool and cut into 11-cm round and triangular discs.

Mix together and heat to 40°C.

Add and mix until completely dissolved. Heat up to 103°C, pour into long and narrow half-cylindrical silicone mould, and freeze.

Heat together to 85°C and leave to infuse for 15 minutes.

Blanch egg yolks with previous mixture, add plenty of salt and heat back up to 85°C.

Pour previous mixture on top and mix well. Leave to cool in refrigerator for 12 hours and whip to soft peaks.

Heat together, mix well and bring to a boil.

Add when previous mixture is at boiling point and leave to cool to 45°C.

Refrigerate. Trickle drops of previous mixture in it to form caviar-like beads.

Place a crunchy Single Origin Brazil sheet inside the leaf, followed by the hazelnut cake. Remove the tropical fruit filling stick from its mould and arrange it in the centre of the leaf. Pipe some decorative dollops of lightly whipped cream with gianduja on top using a fluted nozzle, and decorate the whole to the taste with Salted Caramel Crispearls™ Callebaut® CEF-CC-CARAMEL, passion fruit caviar beads and fresh sage leaves.