Modern mousse glazed with spider web effect
|IRCA GENOISE||g 500|
|eggs - at room temperature||g 600|
|GRANELLA DI NOCCIOLA||g 150|
Whip all the ingredients, except for GRANELLA DI NOCCIOLE, in a planetary mixer with a whisk attachment for 10 minutes at high speed.
Spread the whipped mixture into a 0.5-cm layer onto parchment paper, sprinkle with GRANELLA DI NOCCIOLE, then bake at 210°C for 8 minutes (closed valve).
|PRALIN DELICRISP CARAMEL FLEUR DE SEL - heated to 30°C||g 200|
Spread PRALIN DELICRISP in a thin layer between two sheets of parchment paper.
Refrigerate for 1 hour.
When cold, use a steel ring to cut into discs having the same diameter as that of the crème brûlée insert.
Store in the freezer until you need to use them.
Half-fill the silicone mold for cakes with the hazelnut mousse.
Place the insert of crème brûlée, cover with the crunchy insert and spread a veil of mousse.
Close the cake with a disc of rollè and put in the blast chiller.
Wait for the dessert to be completely frozen, then remove from mold.
Frost with MIRROR EXTRADARK, then use a spatula "soiled" with some MIRROR EXTRA WHITE to smooth the glazed surface.
Place onto a plate and decorate as you like most.