SABLE BRETON

1. Paddle egg yolks and icing sugar until light and fluffy.
2. Add in butter, vanilla essence, and orange zest then paddle until pale white.
3. Add in sifted pastry flour and baking powder until just combined.
4. Roll the sable into 3mm thickness.
5. Cut into desired shape and egg wash.
6. Bake at 160 degree Celsius until golden brown.

CRÈME MOUSELLINE

1. Heat up milk until 65 degree Celsius.
2. Whisk vanilla seeds, egg yolks, sugar, and corn starch together until well combined.
3. Temper the egg yolk mixture by pouring milk onto it and whisk until combined.
4. Pour it back into the pot and keep cooking until it thickens and has cooked off the starch.
5. Whisk in butter(1).
6. Surface wrap and cool down the pastry cream.
7. Whip the butter(2) until fluffy.
8. Hand blend the pastry cream until no lumps.
9. Fold the whipped butter with pastry cream.

CORN FLAKES CRUNCH

1. Melt chocolate.
2. Fold in corn flakes.

FRUIT JELLY

1. Bloom gelatine in cold water.
2. Boil orange juice.
3. Mix with gelatine.
4. Put raisins in the mould.
5. Pour over with the juice.
6. Set in the blast freezer.