Hazelnut, Chocolate, Caramel and Vanilla Fantastik

Put the sugar and water in a saucepan and cook to 118°C / 244°F. Check with a thermometer — if you don’t have one, look for small bubbles appearing.

Off the heat, pour the hazelnuts into the sugar syrup and stir well until they are coated in a white sandy coating.

Return the saucepan to a medium heat. Stir constantly as the sugar begins to dissolve. The hazelnuts will gradually caramelise.

When they are golden, add the butter and fleur de sel and mix well. Transfer to a surface lined with baking parchment or a silicone mat. Leave to cool and store in a dry place.

Heat the cream in a small saucepan and bring it to the boil.

While the cream heats, break the chocolate into pieces in a bowl.

As soon as the cream simmers, pour half of it over the chocolate and stir. Add the rest and mix until the chocolate has melted and the ganache is smooth and homogeneous.

Add the butter, mix, then cover with cling film pressed directly onto the surface. Refrigerate overnight.

The next day, place the bowl of ganache and the electric mixer beaters in the freezer for about 15 minutes.

Remove and gradually whip the ganache until it is thicker and creamy.

Transfer the whipped ganache to a piping bag fitted with a plain 10–12 mm nozzle.

Soak the gelatine leaves in cold water to soften.

In a saucepan, heat the sugar until it forms a caramel.

Meanwhile, bring the milk to the boil with the vanilla pod.

Reduce the heat and pour the hot milk into the caramel, stirring to combine. Continue heating until all the caramel has dissolved.

In a bowl, whisk the egg yolks with the sugar until pale, then add the cornflour.

Pour the caramel mixture over the egg yolk mixture, whisking constantly.

Return everything to the saucepan and cook over a low heat for a few minutes, stirring until the mixture thickens.

Add the drained gelatine, then the butter, and stir to combine.

Pour the cremeux into your insert mould (I used a mini-dome mould). Leave to cool, then place in the freezer overnight.

Put the soft butter, icing sugar and egg in the bowl of a stand mixer. Add the ground hazelnuts and flour.

Knead until the dough comes together into a compact, smooth ball.

Wrap in cling film and refrigerate for at least 1 hour before use.

Preheat the oven to 175°C / 350°F.

Roll out the dough to 2–3 mm thickness. Cut a 20 cm (7.9 in) circle using a tart ring or entremet ring. Remove the excess dough around the outside and bake for approximately 10 minutes (this is a pre-bake only).

Preheat the oven to 170°C / 340°F.

Toast the ground almonds and ground hazelnuts for 10 minutes.

Sift the icing sugar and add the toasted ground almonds and hazelnuts.

Whisk the egg whites with the caster sugar until you have a stiff meringue.

Fold in the sifted powders gently.

Transfer to a piping bag fitted with a plain nozzle and pipe over the hazelnut biscuit base as soon as it comes out of the oven.

Bake for approximately 12 minutes — the dacquoise should be dry to the touch and lightly golden.

Place the mixing bowl and the electric mixer beaters in the freezer for at least 15 minutes.

Pour the cream and mascarpone into the chilled bowl and begin whisking at medium speed. As the cream starts to firm up slightly, increase the speed. The cream will gradually thicken and stiffen.

Check the consistency periodically by stopping the mixer — the cream is ready when it holds its shape completely and doesn’t fall if you tip the bowl. Take care not to over-whip or it will turn to butter; stop at the right moment.

Remember to add the icing sugar, vanilla seeds and grated tonka bean when the cream is nearly whipped.

Transfer to a piping bag fitted with a large plain nozzle and keep refrigerated until assembly.

On the hazelnut base (shortbread + dacquoise), place the small frozen caramel cremeux domes.

Top each dome with a large ball of vanilla tonka whipped cream.

Pipe smaller balls of whipped chocolate ganache into the gaps.

Scatter the caramelised hazelnuts over the top and dust with unsweetened cocoa powder.