pardon my friends

here are the recipes for the dish for the c3 contest. because i it is busy with cooking classes and easter weekend, i will just copy and paste my prep sheet i took to france with me.  the recipes are pretty basic but don't hesitate to ask how some things are done.

c3
1. cremeux
180   Manjari	make cremeux
400g  cream	freeze 1 hour
70g  glucose
2 gelatin sheets
70g  water
1.5  agar
2. clove ice cream
900    milk	steep ice cream base 20 minutes
200   cream
100   milk powder
150    sugar
30     glucose
4       stabilizer
10     cloves, toasted
3. cocoa paper
150   water	blend, spread, bake in 300F oven
150   sugar	1 hour
15    glucose syrup
150   cocoa powder
4. clove ice cream	finish ice cream, freeze in paco canister
5. coconut milk pudding
400   coconut milk	combine everything, bring to boil
140   water	set in tray in cooler
40     sugar
20    lime juice (half lime)
8      agar
6. vanilla-clove gel
400    water	steep 15 minutes
50     sugar
4       cloves, toasted
1      vanilla bean
2      low acy gellan
7.  chocolate sable
112    butter	make paste, roll between parchment
150   sugar	bake at 300F until dry, 30-40 minutes
1       egg
5       vanilla extract
25    crème fraiche
150   flour
25    cocoa powder
3     baking soda
8.  finish clove gel	strain, shear gellan, boil, set in pan
9. chocolate cake
165    butter	make cake, fill 1/2 sheet tray
425    sugar	bake @350F  for 18 minutes
8        eggs
120    cocoa powder
6       salt
10.  croquant base
200  fondant	cook, cool, grind with banana
100  glucose syrup	make croquant
25   FD  banana	reserve airtight
11.  blend coconut pudding	fill bag w/tip, reserve cold
12.  cocoa paper	break into shards
13.  grind sable	make streusel (sable, paper, pearls, salt)
14.  portion cake	break into irregular pieces
15.  spin i.c.
16.  prep station
coconut pudding
cremeux
streusel
vanilla-clove gel
broken cake
banana croquant
ice cream
cocoa paper
ground clove
herbs/flowers