Gold & Coffee Gateaux with a Hazelnut Dacquoise

ingredients	preparation
82g W2NV 40g whipped cream 20g milk 32g cream 2g Gelatin 5g coffee	Bloom the gelatin in cold water and keep aside. Warm milk + cream & coffee, add the gelatin, whisk until dissolved and add the white chocolate. Switch off the gas. Whip the cream until soft peaks and fold in to the ganache mixture and set it in a mould.

ingredients	preparation
106g sugar 106g cream vanilla 84g butter 1 Gelatine sheet	Melt sugar on a pan till golden brown. Add butter in parts. Add vanilla to the cream, warm it and pour it in the sugar mixture. Lastly add the gelatine.

ingredients	preparation
6g Gelatin 141g milk 128g Egg yolk 27g sugar 291g CHK-R30GOLD 38g whipped cream	Add half the sugar in the milk, and the other half in the yolks. Warm the milk, once warm temper yolks. Cook till 82deg C, once done pour on the chocolate. Bloom the gelatine, melt it and mix with the chocolate mixture. Fold in the whipped cream to the rest of the mixture.

ingredients	preparation
65g hazelnut flour 35g almond flour 100g egg white 100g icing sugar	Mix hazelnut flour, almond flour and icing sugar together. Beat the egg whites with 1tablespoon sugar, till fluffy. Fold the flour mixture to the egg white’s mixture in parts. Place a ring mould on a tray. Bake at 160/170deg C for 20-25mins.

ingredients	preparation
200g glucose 200g caster sugar 120g Water 6 gelatin sheet 200g condensed milk 200g W2NV	In a saucepan, take glucose, sugar, water and let it combine. Then add condensed milk and melted white chocolate and mix properly. Bloom the gelatin and melt it in a bowl, then add it to the mixture and let everything mix properly. Lastly add a little brown and white colour to get the desired shade.

Take a silicon mould of your choice,
Pour a layer of caramelised white chocolate mousse.
Take a mould one size smaller than the main mould and set a layer of coffee whipped ganache in that.
After it sets, pour a layer of vanilla caramel in the same mould and let it set.
After setting take out the coffee whipped ganache and vanilla caramel from the mould and place it in the original mould in the centre on the mousse.
Pour a layer of mousse again on top of it. And place the Hazelnut cake sponge over the mousse.
Now level it properly and let it set overnight.
Now de-mould it and glaze it with a mirror glaze.

Recipe