Mix the softened butter with the sugar, salt and vanilla until smooth and even. Add the egg yolks gradually, mixing on low speed to obtain an even emulsion.

Sift the flour and baking powder, then add them all at once. Mix only until the dough comes together, without overworking it.

Cover with cling film touching the surface, flatten the dough slightly and chill for at least 2 hours.

Roll the dough out to the required thickness, or pipe it according to use, then bake in an oven preheated to 160–170°C for 15 to 20 minutes, until lightly coloured.

Leave to cool on a rack before use.

Heat the milk and cream. Mix the eggs with the sugar, then pour the hot liquid over them.

Cook to 82–84°C as for a crème anglaise. Pour straight away over the Inspiration Almond, then add the gelatine mass.

Blend to obtain a smooth, even texture.

Cover with cling film touching the surface and leave to set in the fridge for at least 12 hours before use.

Cook the sugar and water to a caramel. Add the hazelnuts and the coffee, then coat evenly. Continue cooking, stirring, until the caramelisation is even.

Turn out onto a tray lined with baking paper and leave to cool completely.

Once cold, blend everything with the vanilla and the salt. Start by obtaining a powdery texture, then continue blending until you have a smooth, fluid paste.

Scrape down the sides regularly for an even blend and to avoid overheating.

Use straight away or store in an airtight container.

Make a hole in the centre of the shortbread so it can be filled with the coffee and hazelnut praline.

Place it on a turntable, then pipe with a petal nozzle to create an even rosette pattern.

Finish by decorating with roasted hazelnut skins to bring texture and relief.