Crème brûlée

Prepare the butter by cutting it into thin slices and letting it sit until soft.

Once the butter is at room temperature, scrape out the vanilla bean and mix the seeds into the butter.

Then add the pasteurized egg yolk and mix in thoroughly.

It's extremely important that the egg yolk is pasteurized to prevent the risk of microorganisms thriving – buy bottled pasteurized egg yolk or pasteurize it yourself.

After that, add the glucose syrup and mix it in until the mixture is homogeneous.

Finally, add the white chocolate, which must be tempered – otherwise the ganache will very quickly take on an undesirable texture.

Once you're done, you can pipe a little into the shells, about 4.5 grams per shell – it will already be under 29°C (84°F).

Scrape out the vanilla bean and "knead" the seeds into the sugar.

Pour the water into a saucepan and add the sugar and vanilla mixture.

Make a caramel, then pour it out onto, for example, a silicone mat on a flat surface.

Let the caramel cool, then break it into smaller pieces and blend thoroughly.

Melt the clarified butter together with the cocoa butter and mix in the blended caramel and the sea salt.

Pre-crystallize the mixture for the best result. If you've pre-crystallized it, it will be under 29°C (84°F) and you can fill the rest of the shells right away, about 3 grams per shell – otherwise you'll need to wait.

Once the mixture has set, you can seal the bonbons.