Directions

1. Step

Whisk together the egg yolks and caster sugar in a bowl. Heat the cream in a saucepan until hot but not boiling. Gradually pour the hot cream into the egg mixture, whisking constantly. Return the mixture to the stove and gently heat until slightly thickened. Soak the gelatin in cold water until softened, then stir it into the warm cream mixture until fully dissolved. Pour the mixture into a mold and let it cool. Freeze until firm.

2. Step

Whisk the egg whites to soft peaks, gradually adding the caster sugar. Fold in the icing sugar and hazelnut powder until combined. Spread the mixture evenly on a baking tray lined with parchment paper. Bake at 180°C (350°F) for 10 minutes. Let cool. Prepare the crispy praline layer by mixing the praline, melted milk chocolate, and crumbled lace pancakes. Spread the crispy praline mixture over the cooled dacquoise.

3. Step

In a saucepan, heat the milk, egg yolks, and sugar, whisking continuously until the mixture thickens slightly. Soften the gelatin in cold water, then stir it into the warm mixture until dissolved. Pour the mixture over the dark chocolate and stir until smooth. Let cool slightly. Whip the cream to soft peaks and fold it into the chocolate mixture. Pour half the mousse into a mold. Place the frozen praline insert on top, add the remaining mousse, and top with the hazelnut dacquoise. Freeze until set.

4. Step

In a saucepan, heat the sugar, glucose, and water until the sugar dissolves. Soften the gelatin in cold water, then stir it into the hot mixture. Add the milk chocolate and cream, stirring until smooth. Let cool to room temperature.

5. Step

Remove the frozen mousse from the mold. Pour the chocolate glaze evenly over the mousse, letting it drip down the sides. Decorate as desired, slice evenly, and enjoy!