Rugoso Petit Gateau

Mix all the dry ingredients together

Add the butter and paddle til the dough

becomes uniform

Roll out to #3 and chill

cut to size and bake at 340F for 16 min

Cream butter until soft

Add salt, trimoline, yolks and oil

Add sifted dry ingredients

Make meringue

Fold in gently

Spread on sheetpan w/silpat & frame

Bake @ 350F ~15 min

Bring the cream to a boil
Temper the sugar/yolks mix
Proceed to a crème anglaise
Pour over Rugoso, handblend, cast and freeze

Proceed to a dry caramel
Deglaze with hot cream
Cook to 104C
Add gelatin and cool
At 45C handblend soft butter
Adjust consistency with milk

Pipe

Cast Rugoso cremeux
Insert a disc of hazelnut sponge
Freeze, unmold and spray 
Place on top of sablee
Place a circle of sablee on top of the cake
Pipe Soft caramel in center of the sablee
Add a ring of dark chocolate deco around the petit gateau