Dulcey Entremets, Crunchy Praline & Hazelnut

Hazelnut biscuit: preheat the oven to 200 ° c traditional heat. Beat the egg whites until stiff with the sugar. Add the icing sugar, flour and hazelnut powder using a spatula (so as not to break the whites).

Place a 20cm pastry circle on a baking sheet covered with baking paper then fill the circle with dough. Bake for about 18 minutes (the biscuit must be golden and dry to the touch). Decircle once cooled then put back in the circle for the continuation.

Crunchy gavottes-pralinoise: melt the Pralinoise in the microwave. Add the crumbled gavottes and the praline, mix well then spread over the hazelnut biscuit, filling the edges of the circle well. Pack well and refrigerate to harden.

Dulcey blond chocolate mousse (*): soak the gelatin leaves in cold water. Melt the Dulcey in the microwave (little by little, do not burn it!). Heat the milk in a saucepan then melt the well-drained gelatin. Pour the milk in three batches over the melted Dulcey, mix well. Whip up a firm whipped cream with the very cold whole liquid cream. When the melted chocolate is lukewarm to the touch, gently incorporate the whipped cream into the melted chocolate, then pour everything into the pastry ring, over the cold crunch. Refrigerate overnight.

For the decoration, spread melted dark chocolate on a strip of chocolate transfer film, draw lines on the chocolate with a pastry comb, then twist the strips and refrigerate for hardening. Peel off and place on the dessert with sprinkled bitter cocoa.