The Castillon

Make a Crème Anglaise

Add

Pour over

Chill before adding the whipped cream.

Heat

Make a caramel with

Deglaze with hot cream and continue cooking to 108°C.

Add

Mix and chill. 
Pipe the caramel in silicone half sphere moulds, insert 1 caramelized hazelnut and freeze.
Pour the mousse in mini dome molds, place a caramelized hazelnut halfway up in each well. Finish with the mousse and freeze.

Heat

Pour over the chocolate and emulsify.

Add

Mix and refrigerate for 2 hours.

Unmold and glaze the mini-domes. Place them on a sable that is slightly larger.
Pipe the chocolate ganache all around and decorate.