CREAMY LACTEE

• 200ml milk
• 10g glucose
• 400g gelatin
• 350g milk chocolate

COATING

• 450g milk chocolate
• 120g cacao powder
• 100g chopped hazelnuts

SPONGE

1. Combine 60g of egg whites, the egg yolks, 70g of brown sugar, hazelnut paste, icing sugar, salt and hazelnut powder mix in a food processor.
2. Add the melted butter last.
3. Make a meringue using 300g egg whites and 35g brown sugar.
4. Combine both mixtures using a rubber spatula.
5. Add the flour and mix gently.
6. Bake at 150 degrees Celsius for 15 minutes.

CREAMY

1. Make a custard using the cream and the egg yolks.
2. Add the melted chocolate then hand blend.

CREAMY LACTEE

1. Melt the chocolate then add the glucose and gelatin.
2. Bring the milk to the boil then add it to the melted chocolate.
3. Let it cool for 15 minutes before adding the cold cream. Mix well and allow it to rest overnight.

COATING

1. Heat the cacao butter then add the chocolate.
2. Mix well until the chocolate has completely melted.
3. Add the chopped hazelnuts.