Assembly　-Montage-

1. Slice the brioche horizontally into two rounds, each 1.5 cm thick. Brush both cut surfaces with elderflower syrup.

2. Cut a 2 cm circle out of the center of the top layer.

3. Place the frozen apricot confit on the bottom layer, then pipe 40g of diplomat cream over the confit using a 20 mm tip.

4. Add the top brioche layer, filling the open space with 10g of apricot confiture.

5. Dust with powdered sugar and garnish with almonds, apricots, and elderflowers (not included in the ingredient list).

1. Mix all ingredients except butter on medium speed for 20 minutes.

2. Add butter all at once and continue kneading at medium speed for 10 minutes, aiming for a dough temperature of 24°C.

3. Proof the dough at 28°C and 70% humidity for 1 hour. Punch down, stretch the dough thinly on a lightly oiled tray, cover with cling wrap, and refrigerate overnight.

4. Divide the dough into 30g portions and roll each piece into a ball. Rest in the refrigerator for 30 minutes.

5. Press each ball into a disk shape to fit inside an oiled 7 cm ring mold. Once all balls are placed in the molds, proof them at 28°C and 70% humidity for about 1 hour.

6. Top each disk with a 6.5 cm craquelin disk and sprinkle with pearl sugar (not included in the ingredient list). Bake in a convection oven at 170°C (or 190°C in a standard oven) for about 13 minutes.

7. Cool slightly and refrigerate overnight.

Mix all ingredients with a beater until smooth. Roll between two sheets of film to a thickness of 2 mm. Store in the freezer.

Mix syrup and liqueur until well combined.

1. Cut apricot (1) and apricot (2) into 1 cm cubes. Combine ingredients in Mixture B to bloom the gelatin.

2. Mix all ingredients in Mixture A and let them sit for 1 hour. Heat the mixture until it boils, then cover and simmer on low heat for about 10 minutes.

3. Add the bloomed gelatin to the mixture, then blend with an immersion blender until smooth. Cool the puree to room temperature over an ice bath.

4. Stir in the apricot (2), then pour 25 g into 5 cm half-sphere silicone molds. Freeze until solid.

1. Combine the ingredients from Mixture C and blend into a puree using an immersion blender.

2. Mix the ingredients from Mixture D thoroughly. Add this mixture to the apricot puree from the previous step. Heat the combined mixture until it reaches a boil, then remove from heat and allow it to cool.

1. Warm ingredients from Mixture E to 50°C.

2. Thoroughly mix ingredients from Mixture F and bring them to a boil.

3. Add the boiled mixture to the previously combined ingredients from Mixture G to prepare the pastry cream. Add the butter and spread the pastry cream onto a tray to cool quickly in a blast freezer.

4. Fold in heavy cream (2) and whip the mixture to soft peaks.