Preheat oven to 350 °F (180 °C).

Prepare the vanilla crescent dough and let rest for about half an hour.

Form rolls that are the length of your terrine.

Bake them for about 10 minutes.

For the mousse, boil milk with the halved vanilla beans.

Remove the beans and scrape the pulp into the milk.

Add water to the gelatin, remove excess, and dissolve in the milk.

Beat the egg yolks and sugar in a double boiler then beat in the milk until it begins to thicken slightly.

Fold in the whipped cream and flavor with whisky.

Fold the chocolate and almonds into the mousse.

Now fill the terrine pan with the vanilla sticks and the mousse alternately and chill for several hours.

In the meantime, prepare the sabayon and flavor with calvados.

Remove the cooled terrine from the pan and dust with cocoa powder and confectioner’s sugar.

Cut into servings and serve with the calvados sabayon.