1 cup sugar
5 large egg yolks
2 cups milk
1 vanilla bean, split and scraped
2 tablespoons vegetable oil
3/4 cup chocolate-hazelnut spread, such as Nutella
1/2 cup paillete feuilletine (see Cook's Notes)
Unsalted butter, for greasing the pan
3/4 cup sugar
4 large eggs
1 cup flour
3 large egg yolks
1/3 cup sugar
3/4 cup milk
1/2 vanilla bean, split and scraped
1/4 cup 00 flour
1/2 cup heavy cream
3 tablespoons orange liqueur, such as Cointreau
6 strawberries, thinly sliced, plus 3 whole berries
1 cup raspberries
1 cup blueberries
4 ounces white chocolate couverture (see Cook's Notes)
Edible flowers, for decorating, optional
Paillete feuilletine is broken pieces of dried, caramelized crepes. Its crispy texture is often used by pastry chefs in desserts for added crunch. It can be purchased online. Couverture is used to describe high-quality chocolate with at least 31 percent cocoa butter. It is used for coating, molding and garnishing desserts and can be purchased at specialty markets or online. For any easy white chocolate garnish alternative, spread the chocolate out into a thin layer on the frozen baking sheet. Return to the freezer until the chocolate is completely solid. Break into abstract pieces and use to casually decorate the top and sides of the cake.
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