Roast the hazelnut powder at 150˚C for 20 minutes.
In a mixing bowl with a whisk attachment, prepare a stiff peck French meringue with egg white and sugar, then fold in roasted hazelnut powder and icing sugar.
Coffee Cremeux
In a saucepan, bring whipping cream and coffee powder to a boil, add in gelatin mass, and emulsify with milk couverture.
Coffee Mousse
n a saucepan, heat 175g of whipping cream with coffee powder together to 70˚C, add in gelatin mass and emulsify with milk couverture.
Cool down the mixture to 30˚C, and fold in whipped cream.
Streusel
Mix all the ingredients together and proceed to crumble texture
Bake the Crumble at 170°C for around 20min, until all turn into golden brown.
Streusel Base
Melt the chocolate and cocoa butter at 35°C.
Add in the hazelnut praline and stir over the room-temperature baked streusel.
Roll the mixture until 2mm thicker then cut into 7-inch round Sharpe and keep in freezer.
Chocolate Glaze
Boil water, sugar, and glucose together.
Add in the bloomed gelatine.
Add in the neutral glaze.
Pour over the dark chocolate and add in some coloring, Use Hand Blend emulsifiers, ready to use in 30°C to 32°C.
