For apricot purée
1 3/4 lb firm-ripe apricots (9 large), chopped
1/2 cup dried apricots, chopped
1 cup sugar

For custard
3 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
2 cups whole milk
5 large egg yolks
1/2 cup sugar
1 cup chilled heavy cream
1/8 teaspoon salt
2 teaspoons fresh lemon juice

For chocolate base
4 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
3 large eggs, separated
5 tablespoons sugar
1/4 teaspoon salt
apricot, chocolate, bavarois

4 (17- by 12-inch) phyllo sheets, covered with 2 overlapping pieces plastic wrap and then a damp kitchen towel
3 tablespoons unsalted butter, melted
2 firm-ripe bananas
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 large egg, beaten with 1 teaspoon water
Confectioners sugar for dusting

Accompaniment: lightly sweetened whipped cream
banana, chocolate, strudel

2 cups (4 sticks) unsalted butter, room temperature
2 cups powdered sugar, sifted
2 tablespoons water
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups all purpose flour, sifted
1 teaspoon salt
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
butter, cookies, chocolate

20 ounces bittersweet or semisweet chocolate, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel

1/2 cup unsweetened cocoa powder
Additional fleur de sel
caramel, dark, chocolate