Valensole

1. Mix all ingredients with the paddle attachment until a crumble forms.
2. Place in freezer. Sprinkle the small crumbles on a sheet pan lined with parchment paper.
3. Reserve in freezer until ready for assembly.

1. Sift together dry ingredients.
2. Mix together inverted sugar, lemon zest, cream and eggs.
3. Gently mix together cream mixture and dry ingredients. Add lemon juice and vegetable oil.
4. Spread the lemon sponge batter to 1/2 inch thickness, top with frozen streusel and bake at 200˚C (390˚F) until golden.
5. Allow to cool and reserve aside until ready for assembly.

1. Bring sugar, water, puree and vanilla to a boil.
2. Pour over frozen and diced apricots.
3. Let poach in cooler for 48 hours.

1. Bring milk, lavender and vanilla to a simmer.  Remove from heat source and allow to infuse for 10 minutes. Strain.
2. In a mixing bowl, combine egg yolks, sugar and corn starch.  Mix until ingredients are smooth. Temper infused milk into eggs and recombine. Bring mixture to a boil and continue stirring for 30 seconds to 1 minute.  Remove from heat.
3. Add Van Leer Ultimate White chocolate 30% and melted gelatin to pastry cream. Mix until well combined. Cool completely.
4. In a mixing bowl with a paddle attachment, add 1/4 whipped cream and mix until combined.  Remove mixing bowl from machine, gently fold in remaining whipped cream. 
5. Place in piping bag with tip.