Easter genoise, macaroon and chocolate crumble

Ingredients: Natural genoise Ø 22 cm Soaking syrup 30 ° Baumé flavored with vanilla Vanilla cream: 250 g vanilla custard 150 g whipped cream Praline custard: 200 g vanilla custard 80 g praline dough 120 g whipped cream Chocolate ganache: 100 g dark chocolate 100 g liquid cream Cocoa and chocolate chip crumble 12 raspberry [...]