Whip the egg whites to stiff peaks, gradually incorporating the caster sugar. Cream the butter with the egg yolks, then gently fold into the whites. Add the melted 70% dark chocolate couverture at 40°C.
Spread 600 g of mixture per baking sheet and bake at 160°C for about 10 minutes until set.
Blend the cooked goose foie gras with 20 g Banyuls and season to taste with fine salt.
Heat 50 g Banyuls, add the reduced veal stock, bring to a boil, and stir in the gelatin. Adjust seasoning.
Lightly brush the cooled biscuit with glaze, spread the parfait evenly, roll tightly, and chill until firm.
Cut into 1.5 cm thick lollipops, skewer each one, and sprinkle with fleur de sel and crushed Sichuan pepper.
For a striking presentation, insert skewers into half an apple wrapped in aluminum foil.
