Bloom the gelatin in 54 g cold water for 10 minutes.

In a saucepan, heat water, sugar, and glucose to 103°C.

In a separate pitcher, place both chocolates (chopped), condensed milk, and bloomed gelatin.

Pour the hot syrup into the pitcher and blend with an immersion blender until smooth.

❗ Avoid incorporating air to prevent bubbles in the glaze.

Strain through a fine sieve if needed. Cover with plastic wrap touching the surface and refrigerate overnight.

Bloom gelatin in cold water for 10 minutes.

In a bowl, mix praliné and hazelnut paste.

Heat milk and cream in a saucepan. Off the heat, add gelatin and stir until dissolved.

Pour over the hazelnut mixture, stir with a spatula, then blend for a smooth texture.

Pour into 3 cm diameter insert molds (~15 g each if possible).

Freeze for 30 minutes before adding the praliné layer.

📝 Hazelnut paste is simply roasted hazelnuts blended until smooth—no sugar. You can replace it with praliné if needed.

Emulsify by adding cream in 3 additions and stirring between each.

Pour over the frozen hazelnut crémeux and freeze overnight.

Whisk egg yolks and sugar until pale and creamy.

Add soft butter in small pieces and mix until smooth.

Sift in flour, cocoa, baking powder, and salt; fold gently with a spatula.

Wrap in plastic wrap and chill for 2 hours.

Roll the dough between two sheets of parchment to 5 mm thickness.

Cut out 7 cm rounds using tart rings, and leave dough inside the rings.

Bake at 170°C for about 15 minutes. Cool, then unmold.

Bloom gelatin in cold water.

Heat milk, cream (Part 1), and grated tonka bean to a simmer.

Remove from heat, cover with plastic wrap, and let infuse for 10 minutes.

In a bowl, whisk yolks and sugar.

Reheat cream mixture, strain over the yolks, whisk, then return to heat.

Cook to 83°C while stirring constantly—do not boil.

Remove from heat, add gelatin, then pour over chopped chocolate. Stir to melt.

Blend with immersion blender until smooth.

Whip cream (Part 2) to soft peaks and fold gently into the chocolate base.

Fill each Stone mold ¾ full with chocolate mousse.

Using a spoon, spread the mousse up the sides of the mold to eliminate gaps.

Freeze for 5 minutes if needed.

Insert the frozen hazelnut/praliné insert (crémeux side down), pressing gently.

Add more mousse, smooth the top with a spatula, and cover with plastic wrap.

Freeze overnight.

Reheat mirror glaze to ~30°C.

Unmold the entremets and place on a cooling rack set over a tray.

Pour glaze evenly over each frozen entremets, starting from the center.

Tap the rack gently to remove excess glaze.

Use a small offset spatula to transfer each entremets onto a Breton sablé, centering carefully.

Decorate the base with crushed hazelnuts.

Let defrost in the fridge for 2 hours before serving.