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 macaroon shells diameter 69 mm
• Sugar paste decor

Preparation:

1. Gently mix the whipped cream and the vanilla custard, place the mixture in a pastry bag and set aside in the fridge.
2. Mix the praline dough and the custard, gently fold in the whipped cream and place everything in a pastry bag and set aside in the fridge.
3. Cut the genoise into thirds and soak each disc.
4. Make the chocolate ganache by incorporating the hot cream in three batches on the melted chocolate.
5. With the pastry bag, apply the vanilla cream on the base, place the disc of genoise on it and apply the praline cream, place the last disc of genoise on it.
6. Using a spatula, cover the cake with ganache and sprinkle the top with cocoa crumble and chocolate chips. Place the macaroon shells all around and place the sugar paste decoration.