Combine and whip until stiff

Sieve and fold into the whipped egg whites

Pour onto a baking tray and bake for 15-18 min. at 175°C (347°F).

Combine and cook at 110°C (230°F)

Add. 

Pour onto a Silpat® and bake for 10 min. at 170°C (347°F)

Make a pastry cream.

Add. Mix until homogeneous and leave to cool to 35°C (95°F). 

Fold in

Pour in a mould and freeze

Make a pâte à bombe.

Melt and add. 

Fold in. 

Combine and bring to the boil

Pour the hot milk over the chocolate and bakers coating, and emulsify.

Fold in well.

Leave to rest in the refrigerator for 24 hours and apply at 28°C (82.4°F)

- Fill a gianduja mould (Silikomart TOR250 x 80) with praliné cream until 1/3 full. Sprinkle with roasted hazelnuts, cover with a dacquoise and freeze.

- Unmould the insert.

- Fill up the mould with dark chocolate mousse and add the insert.

- Pipe some chocolate mousse on top, add the nougatine and close with a hazelnut dacquoise.

- Freeze and then unmould.

- Apply the milk chocolate glazing at 28°C (82.4°F).