L’espiègle

Sieve almond and hazelnut powder with icing sugar and flour. Whip up the egg white then add the sugar, when stiff mix gently with the dry almond mixture. by using a piping tube n° 8 pipe inside buttered discs of diam. 8cm bake at 180°C for 20 to 25 minutes.

Soak gelatine in cold water. Placer a bowl onto a Bain Marie, mix in all ingredient but the gelatine, cook until reaches 85 °c. then fold into the soaked gelatine and blend for 3 mn. Sieve.

Mix praline and feuilletine then add tempered milk chocolate. Cover all dacquois ‘s discs and let set in fridge.

Bring the milk to a boil, mix egg yolk and sugar. Poor the milk with egg yolk and cook them on stove while stirring until reaches 85°c. sieve onto a mixing bowl and whip up until cool down “30°C”.
melt the milk covertures up to 35°C , whip up the whipping cream until smooth and melt the gelatine in a micro-wave. poor the gelatine into the “ whipped anglaise” then add the melted milk chocolate. When done add the soft whipped cream and fold gently the mousse. Mould into ring and freeze
Melt the coating chocolate “Barry glace” tempered up to 35°c. and the chocolate spray gun.
demould the rings from cakes and coat gently. Add a touch of exotic cream and decorate with passion fruit and mango.