South Indian Coffee, Cinnamon & Hazelnut Entremet

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How to Make the Hazelnut Cake:

1. In a mixer with a paddle attached, combine the hazelnut flour, ground cinnamon, 225 g sugar, and eggs. Once combined, add the melted butter.
2. Whip the egg white with 56 g sugar until it forms stiff peaks.
3. Combine the two mixtures and bake at 180C for 15 minutes in a sheet pan lined with a silicone mat.
4. Allow to cool and cut.
5. Keep in the fridge.

How to Make the Cinnamon Custard:

1. Heat the milk, cream, cinnamon, egg yolk, and sugar in a double boiler to 82C.
2. Add the drained gelatin, strain and put into a round cake ring.

How to Make the Hazelnut Crispy:

1. Melt the chocolate and praline paste together over a double boiler.
2. Fold in feuilletine or cornflakes.
3. Roll out between two sheets of parchment paper to 1.5 mm (1/4 inch) thickness and freeze until firm.
4. Cut into rounds to fit into the cake ring.

How to Make South Indian Coffee Mousse:

1. Infuse 50 g south Indian coffee, 100 g milk, and 150 g cream in a bowl and leave in the fridge overnight.
2. Heat the coffee. Soak the gelatin in iced water, drain well, and add to the hot milk coffee infusion.
3. Melt the white chocolate, pour around 1/3 of the hot milk on top of the chocolate and whisk to obtain a smooth texture. Add the remaining milk.
4. When the chocolate mixture reaches 30C, fold in the whipped cream.

How to Make the Glaze:

1. Soak the gelatin in iced water until softened, then squeeze out the excess water and set aside.
2. In a pot, bring the water, sugar, and glucose to a boil (103C), and stir in the drained gelatin.
3. In a bowl, add the chocolate. Pour the hot mixture onto the chocolate and emulsify.
4. Stir in the condensed milk and neutral glaze. Mix with a hand blender.
5. The glaze will be ready when it reaches 35C.

How to Make the Caramelized Hazelnut:

1. Warm the hazelnuts to 80C and cook the sugar and water to 118C. Add the hazelnuts to the syrup.
2. Cook until caramelized. Add sea salt and spread the hazelnuts out.

How to Assemble:

1. Line a ring mold with an acetate sheet.
2. Building the cake upside down, pipe a layer of mousse into the mold.
3. Place a custard insert into a mold. Spread the mousse on top of the (WHAT IS THIS?) crunch and cover with hazelnut cake.
4. Set aside in the freezer. Remove the ring and warm the glaze to 35C and glaze the frozen cake.
5. Decorate with fresh berries and caramelized hazelnuts.