Ok, top dessert this time… Start with making the ganache. Mix all the ingredients for the ganache and bring to a boil. Heat the ingredients for the chocolate in the microwave, making sure that the chocolate only melts half. Pour the warm cream-oil mixture over the chocolate and mix everything until smooth. Pour in small round molds and put in the freezer to harden. Save the rest to finish the dish

For the moelleux, beat the eggs in a food processor with the egg yolks, add the sugar and beat until fluffy. Sieve the flour and mix through the batter. Melt the butter with the chocolate in the microwave, let it cool and mix slowly into the batter.

To make the tuilles, preheat the oven to 200 ° C. Bring the water to the boil with the sugar and honey. Reduce for about 5 minutes and add the sesame seeds. Cover a baking tray with parchment paper, spread the soup on top and bake in the preheated oven for about 2 minutes. Sprinkle with Fleur de sel and model up to 6 beautiful curly tuiles.

Preheat the oven to 200 ° C. Place a non-stick mat on a baking tray and place a few baking rings on it. Insert a strip of baking paper with the smooth side inside. Make sure the baking paper is a little higher than the baking rings.

Pour a small amount of batter into the baking rings, put a ganache pearl inside and spray some more batter on top so that the pearl is completely covered. Bake in the preheated oven for 15 minutes.

Make the croutons by removing the crusts from the sugar bread. Cut the bread into small cubes and fry in olive oil. Drain on kitchen paper.

To serve: Spread the ganache on the plate with a brush. Place a drop of olive oil between them. Season the croutons with Fleur de sel. Take the moelleux out of the oven, finish with icing sugar, carefully remove the baking ring and the baking paper and put the tuile on top.