Ingredients	Preparation
240g milk 50g cream 1pod(s) vanilla	Bring to a boil.
8g gelatin	Add.
400g Zéphyr™ Caramel 35%	Strain and pour over.
Emulsify and cool the mixture to 25°C.
515g cream	Fold in the lightly whipped cream.
Use right away. Place one praline cremeux insert in each mousse. Recipe below.

Zéphyr™ Caramel Glaze

Ingredients	Preparation
300g water 250g sugar 350g glucose 8g DCP-22SP	Bring to a boil .
20g gelatin	Melt in.
200g sweet condensed milk	Add in.
200g Zéphyr™ Caramel 35% 100g Alunga™ 41%	Emulsify with.
Blend slowly for about 5 minutes in thermomix for best result.
Use at 35°C - 40°C.

Cocoa Sponge for Soaking

Ingredients	Preparation
220g egg yolks 210g sugar	Beat on medium speed.
600g eggs	Add in the eggs one at a time and beat until volume triples.
370g egg white 1g Egg white powder 240g sugar	Make a French meringue with the whites and the sugar.
140g invert sugar	Pour in.
280g flour 180g DCP-22SP	Combine both mixtures together and fold in sifted.
Can be cooked in a silicone mold 1/3 or half full.
Cook 5 to 8 min at 370°F with fan at 2 bars.

Microwave roasted almond sponge

Ingredients	Preparation
360g egg white 245g raw sugar 240g egg yolks 132g Dark roasted almond paste 90g chestnut flour 70g honey 61g hazelnut praliné 1g salt	Blend all the ingredients together.
Strain and place in a syphon with two No2 cartridges.
Cook in the microwave oven for about 45 sec in a paper cup.

Roasted Almond Praline Cremeux

Ingredients	Preparation
202g milk 162g cream	Boil.
0.5g gelatin leaves	Melt in the previously soaked gelatin sheet.
170g Pure roasted almond paste 85g hazelnut praliné	Emulsify with.
Pipe into 5 g half dome silicone molds.
Freeze until needed.

Almond Praline Feuilletine

Ingredients	Preparation
100g Alunga™ 41% 50g Mycryo™ Cocoa Butter	Melt together.
50g hazelnut praliné 100g Pure roasted almond paste	Stir in.
100g pailleté feuilletine 0.1g vanilla powder	Fold in.
Spread over the cocoa sponge soaked in amaretto. Freeze and portion discs a little smaller than your mousse.

Vanilla Sandies

Ingredients	Preparation
550g all-purpose flour 245g pastry flour 6g salt 2g Baking powder	Mix all dry ingredients together.
455g butter 268g icing sugar 2pod(s) vanilla	Cream the butter with the icing sugar and vanilla.
Add dry ingredients gently with paddle and finish by hand.
Roll out 800 g per 40 cm x 60 cm sheet.
Bake in rounds just a little bigger than your mousse at 330°F 10-12 minutes.
When cook sprinkle with Mycryo® cocoa butter.

assembly

The day before, make the praline cremeux.
Bake the sponge and when cold, soak with the amaretto syrup, layer the almond praline feuilletine, portion and keep in the freezer until needed.
Bake the sandies and reserve.
Make the microwave sponge, brake into small pieces and reserve.
Make the mousse, insert the praline cremeux followed by the sponge rounds.
When the mousse is completely frozen, unmould and glaze.
Place the glaze mousse over the vanilla sandies.
Decorate with the microwave sponge and some Zephyr caramel decoration.

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