Directions:

1. In a saucepan brown butter with split and scraped vanilla, cloves, and grated nutmeg. Strain hot butter over honey and mix well.
2. In a bowl combine icing sugar, ground hazelnuts, flour, baking powder, and salt. Add egg whites and combine until well mixed.
3. Finish by adding warm brown butter mixture and stir until fully combined.

1. Roast peanuts in a convection oven at 320°F for 20 minutes, stirring halfway through cooking.
2. Heat sugar until reaches a brown caramel, then allow it to cool on a baking mat.
3. In a food processor, combine roasted peanuts, caramel, fleur de sel, and dried, scraped bean. Process until fully blended and transfer to a piping bag.

1. In a saucepot heat milk, with roasted peanuts and split vanilla bean with seeds. Allow to infuse overnight.
2. The following day, strain and make up the weight of any lost milk, reheat.
3. Heat first quantity of sugar until it reaches a brown caramel and stop cooking process with hot infused milk.
4. Beat egg yolks with second quantity of sugar, fine salt, and cornstarch. Make a crème pâtissière with the infused milk mixture.
5. After cooking, add hydrated gelatin and butter. Stir until fully combined.

1. In a saucepot, heat first quantity of cream with split vanilla bean and seeds, clove, and grated nutmeg. Allow to infuse overnight.
2. The following day, strain and bring mixture to a boil. Pour over white chocolate couverture. Mix with hand blender. Add second quantity of cream and mix. Strain and leave to cool overnight.

1. Grease 12 metal non-stick molds with softened butter and line with unbleached ground hazelnuts. Fill with sponge mixture about halfway full (60 g per mold). Bake in a convection oven at 320°F for about 20 minutes. Leave upside down to cool before removing from molds.
2. Smooth caramel cream and place in piping bag with a 5 mm round tip.
3. Place sponge base on white cake boards. Pipe a small amount of peanut praline in the center of each sponge, surround it with chopped peanuts, and pipe some of the caramel cream in the middle.
4. Whip ganache and transfer to a piping bag with a 20 mm round tip. Pipe a ball of ganache in center to cover caramel cream. Hollow out the top with a spoon and fill with pastry caramel. Finish each entremet with a light sprinkle of vanilla powder.