Bouche entremet

Add the praline into a mixer bowl. Incorporate the eggs in 4 additions using the paddle attachment.
Add the salt and hazelnut oil.
Add the flour and baking powder and mix to obtain a homogenous mix.
Pour into the desired frame
Bake at 180ºC/ 355ºF.
Allow to cool down completely.
Cut into squares that will fit inside the entremets mold you are using.
Reserve frozen.
Once frozen, enrobe in the hazelnut praline shell. Reserve refrigerated.

Combine all of the ingredients and reserve warm for use.

Combine the water and gelatin powder in a small bowl and set aside
Combine sugar 1 and cornstarch and set aside
Combine the milk, heavy cream, glucose syrup and scraped vanilla seeds in a pot and bring to just under a simmer; reserve hot.
Combine sugar 2 with enough water to make a wet sand consistency. Cook to a dark amber caramel color: 330ºF/165ºC
Slowly whisk in the hot cream mix into the hot sugar.
Pour in the second sugar and starch mix while whisking constantly. Bring to a boil.
Add the gelatin and stir to melt completely
Pour into the desired mold and freeze. In this case we used a large quenelle mold.

Melt dark chocolate. Let cool.
Pasteurize Eggs and Sugar over a double boiler until mixture is slightly thick (keep stirring but not whipping).  Temp shouldn’t exceed 145 degrees. 
Let mixture cool off, strain through a fine mesh sieve and whip to ribbon
Whip Heavy Cream to medium/stiff peak (make sure it’s not over or under whipped)
Combine dark Chocolate with the egg mixture.  Fold in whipped cream.
Extrude into molds immediately

* Chispas negras (opcional)

1. Calentar el azúcar, el agua y la crema fresca. No hervir.
2. Agregue el chocolate suavemente. (Tenga cuidado de no sobrecalentarse por encima de 100ºF / 38ºC)
3. Batir en cacao en polvo
4. Añadir la gelatina y colar.
5. Enfriar en un baño de hielo.
6. Para usar, vuelva a calentar sobre caldera doble, use entre 95˚-100˚F / 35-38ºC.