Chocolate cake

For 5 small pastries A. GANACHE Ingredients: • 5 tsp (25g) whole milk • ¼ cup (60g) heavy cream • ⅓ cup (60g) bittersweet chocolate 60% • ½ tbsp (6g) butter • 1 small eggs Directions: 1. Preheat the oven at 338°F/170°C 2. Boil the milk with the butter and the heavy cream 3. Pour onto the crushed chocolate and mix gently 4. Beat the eggs and add it 5. Bake 10 min 6. Cool down 7. Freeze 1 hour B. CREAM Ingredients: • ½ cup (80g) white chocolate • 1 tsp (3g) gelatin • 1 cup (250g) heavy cream • ½ cup (100g) whole milk Directions: 1. Soak the gelatin 2. Boil the milk 3. Pour on the white chocolate and add the gelatin 4. Beat the heavy cream into whipped cream 5. Blend with the chocolate batter 6. Put it in a piping bag 7. Fill the half sphere mold to ⅔ 8. Insert the frozen ganache 9. Even up the top 10. Freeze 3 hours C. SABLEE Ingredients: • ⅛ cup (35g) sugar • ½ cup (105g) softened butter • 1 tbsp (10g) egg • ⅔ cup (80g) flour • ⅛ cup (15g) cocoa powder Directions: 1. Beat the sugar and the butter into cream texture 2. Add the egg 3. Sift the flour and cocoa powder together 4. Add to the previous batter and mix it just to incorporate the powders 5. Roll out 6. Refrigerate 1 hour 7. Cut shapes 8. Bake 10 min at 356°F/180°C 9. Cool down D. MIRROR GLAZE Ingredients: • ½ cups (105g) sugar • ⅛ cup (35g) water • ¼ cup (35g) cocoa powder • ¼ cup (60g) heavy cream • 1 tsp (3g) gelatin Directions: 1. Soak the gelatin 2. Sift the cocoa powder 3. Boil the cream at low heat 4. Boil the water with the sugar up to 217°F/103°C 5. Add the cocoa powder and mix gently 6. Add the gelatin 7. Add the boiling cream and mix 8. Use it at 86°F/30°C E. BUILDING ON Ingredients: • white chocolate • wafer sticks Directions: 1. Glaze the dome 2. Put it on the sablée 3. Put white chocolate decoration and wafer stick