Number Cake

Sift the confectioner’s sugar, almond flour and all-purpose flour along with the cold butter until a crumbly texture forms.
Add the egg. Hand-mix until a homogeneous dough forms.
Roll out the pastry dough to a thickness of 3mm between two sheets of parchment paper.
Store in the freezer for at least an hour before use.
Cut out the numbers and bake at 320°F (160°C) in a fan-assisted oven for 18 minutes.

Using a food processor, grind the shelled pistachios with the grape seed oil to obtain a smooth pistachio paste.
Dissolve the gelatin powder in water.
Beat the eggs and sugar.
Bring the milk and cream to a boil in a saucepan. Pour a third of this mixture onto the egg-sugar mixture, stirring well.
Pour this back into the saucepan then cook at 180°F (82°C), using a spatula to stir. Add the rehydrated gelatin.
Pour onto the melted IVOIRE 35% white chocolate in three batches, taking care to emulsify thoroughly. Add the pistachio paste. Mix using an immersion blender until the emulsion is complete.
Place some plastic wrap on the mixture’s surface and leave to stiffen in the refrigerator for at least 6 hours.

Mix 60g cold whole milk with 20g potato starch.
Bring 570g whole milk to a boil in a saucepan. Add some of the hot milk to the starch and cold milk and pour it back into the saucepan.
Bring to a simmer, stirring constantly.
Pour into the previously melted GUANAJA 70% chocolate in three batches, taking care to emulsify well using a spatula.
Add the heavy cream and use a immersion blender to perfect the emulsion.
Place some plastic wrap on the mixture’s surface and leave to stiffen in the refrigerator for at least 6 hours.

Sift the all-purpose flour with the nut flours and confectioner’s sugar.
Beat the egg whites and (superfine) sugar to stiff peaks.
Using a spatula, carefully fold the sifted dry ingredients into the stiff egg whites.
Line two baking sheets with parchment paper or a silicone mat. When the mixture comes together, pour half onto each prepared sheet and bake at 355°F (180°C) in a fan-assisted oven for about 15 minutes.

Sift together the almond powder and confectioner’s sugar or combine them in a food processor. Beat 50g egg whites to stiff peaks.
Heat 150g sugar with the water at 230/234°F (110/112°C) and combine with the stiff egg whites.
Stop the food processor and add the 50g of non-beaten egg whites.
Add the dry ingredients and stir gently until fully combined.
Using a piping bag with a 8mm nozzle, pipe out the macarons onto parchment paper and bake at 285°F (140°C) in a fan oven for 14/15 minutes.

Cook the sugar and water in a saucepan at 243°F (117°C).
Add the shelled pistachios and stir until caramelized.
Set aside on a baking sheet lined with parchment paper or a silicone mat until completely cooled.

Using a shaped cutter, cut the shortbread crust into number shapes and bake them. Then cut the cooked dacquoise into number shapes.
Beat the GUANAJA 70% whipped ganache in a food processor until it has a smooth texture that will pipe easily. Store in a piping bag with a 14mm nozzle.
Fill a piping bag with a 14mm nozzle with pistachio crémeux.
Once you have cooked the number-shaped shortbread crust and left it to cool, pipe on the pistachio crémeux. Cover with a dacquoise shape.
Pipe on the GUANAJA 70% whipped ganache.
Use the remaining GUANAJA 70% whipped ganache and pistachio cream mix to fill the macarons.
Decorate liberally using macarons, caramelized pistachios and more: let your imagination run wild!
Store in the refrigerator until serving.