Preparation of decorating dough:
In a mixing bowl, cream the butter and vigorously stir in the
iced sugar. Add the egg whites and mix. Add the flour and mix
until smooth and homogeneous.
Divide the mixture into 3 equal parts. Color one part yellow
with yellow vegetable extract. Color one mass red with the red
vegetable extract. Reserve a white mass.
Place dots of each of the 3 colors randomly on a Silpat® sheet,
then spread evenly with a palette knife for marbling.
Mix the colors to obtain an even layer.
Position for a few minutes at 4°C to set.

Preparation of joconde biscuit dough:
Melt the butter and leave to cool to room temperature. Using
a mixer fitted with a whisk attachment, beat the mixture of
almond powder, eggs, iced sugar and flour until it is stiff and
fluffy. Set the mixture aside, then beat the egg whites and sugar
until stiff.
Pour the cooled melted butter into the almond mixture, then
fold in half the stiffly beaten egg whites. Mix gently until the
mixture is smooth. Fold in the second half of the egg whites
and mix gently until well blended.
Spread the 520 g mass between two rulers on Silpat® with
colored decoration, to a thickness of 3 mm. Then spread the
remaining 260 g onto a ½ sheet of Silpat® without decoration.
Bake at 200°C for 7 minutes.

Make a syrup with the water and sugar and bring to the boil.
Remove from the heat, stir in the chicory seeds and whisk to
infuse completely. Leave to infuse for 30 minutes, which naturally
cools the mass. Strain the syrup to remove the chicory seeds
and cool completely to 4°C. Add Amarena Cointreau® juice and
Cointreau®. Mix well. Use to soak biscuit layers.

Bring the water and sugar to the boil in a saucepan, and cook until
118°C. In the bowl of a mixer fitted with the whisk attachment,
beat the eggs and yolks until frothy. When the cooked sugar has
reached temperature, reduce the mixer speed and gradually pour
the cooked sugar over the frothy egg mixture. Increase speed to
froth and cool the mixture to 45°C. At this temperature, gradually
add the tempered butter, cut into small pieces, at low speed.
Increase the speed again to homogenize the mass and increase
the volume of overrun. It may be necessary to heat the outer bowl
slightly to loosen residual butter and lighten the mass further.
Add liquid chicory and coffee paste for flavoring.

Place the chopped chocolates in a mixing bowl. In a saucepan,
bring the liquid cream to the boil and pour over the chocolates.
Blend and emulsify until completely smooth. Stir in Amarena
Cointreau® juice. Mix in the 40°C soft butter and blend again.
Add the Amarena Cointreau®, drained and halved. Mix with a
spatula to distribute the mixture. Set aside to cool to 30°C for
pouring.

Mix hazelnut praline and pailleté feuilletine. Pour in melted dark
chocolate and hazelnut oil. Add the drained Amarena Cointreau®,
chopped into 2/3 mm pieces. Gently mix all ingredients together
and use immediately for dressing.

Mix iced sugar and stabilizer. Heat liquid cream and trimoline to
40°C, then stir in icing sugar-stabilizer mixture. Heat the mixture
to 85°C before pouring over the chopped couverture. Blend to
melt the couverture completely. Set aside at 4°C for at least
12 hours. Whip with a mixer to a Chantilly texture. Use to decorate
in a pastry bag with a flat ribbed mini tip.

Whisk together egg whites and sugar, then heat to 55°C. Beat
until completely cooled and fluffy. Using a plain tip, pipe small,
pointed spots and bake at 95°C, key open, for 90 minutes.

In a 40 x 30 cm frame on a sheet of parchment paper, place a layer
of decorated joconde biscuit, colored side down (not visible) and
soak evenly in Amarena Cointreau® chicory syrup.
Pour and evenly distribute a mass of Amarena Cointreau®
crunchy black praline 3 mm thick (400 g) and set at 4°C.
Pour and evenly distribute a 4 mm thick mass of coffee chicory
light cream (450 g) and set at 4°C.
Pour and evenly distribute a 4 mm-thick mass of Amarena
Cointreau® two-chocolate ganache (580 g) and set at 4°C.
Place a sheet of undecorated joconde biscuit, evenly soaked
with Amarena Cointreau® chicory syrup.
Pour and evenly distribute a 4 mm thick mass of Amarena
Cointreau® two-chocolate ganache (580 g) and set at 4°C.
Pour and evenly distribute a 4 mm thick mass of coffee
chicory light cream (450 g) and set at 4°C.
Pour and evenly distribute a 3 mm-thick mass of Amarena
Cointreau® crunchy black praline (400 g) and set at 4°C.
Place a layer of decorated joconde biscuit, colored side up
(visible side) and previously soaked evenly in Amarena
Cointreau® chicory syrup on the undecorated side.
Allow the frame to set completely, then cut regular strips
10 cm long and 5 cm wide.
Place on a food-safe base on the slice. Arrange the milk
whipped cream evenly but randomly on the ganache strip only.
Place decorations and drained Amarena Cointreau®.