Praline Entremets Financier and Pure Chocolate Mousse

Whisk the Almond powder, Icing sugar, Flour. Melt the salted butter at 50°C and add it in the first mixture. 
Whisk the egg whites with the caster sugar and add it in the first mixture.
Pipe it in a 12 cm diameter mold (100 g mixture/mold).
Cook at 160˚C for 15 min.

Whip a butter pomade with praline onctueux. Make an Italian meringue and cook at 120°C. 
Cook slowly the water and sugar at 120°C. then cook over low heat at 30°C.
In the meantime whisk the egg whites and add to the previous mixture.

Make the pastry cream. Blend with an immersion blender and put 100 g of the mixture into the Ø12 cm rings.

Use at 30°C. 
Boil the sugar, glucose and water together. Add the condensed milk, gelatin, and water. 
Then add the non-Azo red Power Flowers petals and work with the mixture at 30°C.