Mix all ingredients with paddle attachment until a crumble forms.
Place crumbs on a pan and place in freezer.
Lemon Sponge
Mix all dry ingredients together.
Separately mix inverted sugar, lemon zest, eggs and cream.
Mix cream mixture and dry mixture, then add vegetable oil and lemon juice.
Spread 1/2" thick in a pan and top with frozen crumbs. Bake until golden brown at 400˚F
Poached Vanilla Apricot
Bring water, sugar, vanilla and puree to a boil.
Pour over the frozen and diced apricots.
Let poach in refrigerator for 48 hours.
Lavender Creme Legere
Bring milk, lavender and vanilla to a simmer. Remove from heat and let sit for 10 minutes.
Combine sugar, egg yolks and corn starch. Mix until smooth. Temper infused milk into the eggs and then re-combine. Bring the mixture to a boil and stir for 1 minute constantly. Remove from heat.
Add white chocolate couverture and melted gelatin to pastry cream. Mix well and let cool completely.
Use the paddle attachment to combine with 1/4 whipped cream. Remove mixing bowl and gently fold in the remaining whipped cream.
