Hydrate the gelatine and melt the chocolate in the microwave in 30-second bursts.

Add the gelatine and blend with an immersion blender.

Heat the cream and milk. Once boiling, pour over the Dulcey in three batches and emulsify.

Pour into an insert mold (I use Silikomart Globe molds) and freeze until ready to assemble.

Pour the eggs and sugar into the bowl of a food processor and whip until the mixture whitens and doubles in volume.

Add the almond powder, then the sifted flour, incorporating gently with a Maryse blender.

Beat the egg whites until stiff, gradually adding the fine sugar.

Gently fold 1/ 3 of the egg whites into the previous mixture using a pastry blender. Add the remaining 2/3 until the mixture is smooth.

Add the neutral oil and mix again gently.

Spread on a silicone mat to a thickness of 1 cm and bake for 10 minutes at 180°.

Once out of the oven, turn the baking sheet over and cut out 4 cm circles.

Melt the chocolate in the microwave in 30-second increments.

Add the crêpes dentelles, praline and crushed pecans and mix.

Place between two sheets of baking paper and spread to a thickness of 2mm. Pre-cut 4 cm circles and place in the freezer until ready to assemble.

This step is optional. I use leftover ganache that I've molded beforehand, to avoid wastage.

Heat the cream (1) with the half vanilla pod, split and scraped, and leave to infuse for 30 minutes, covered.

Meanwhile, melt the chocolate in 30-second bursts in the microwave.

Remove the vanilla pod and pour the hot cream over the chocolate in 3 batches. Emulsify with a Maryse.

Pour in the cold cream (2), mix, seal and chill for at least 4 hours.

After resting, whip up the ganache and fill the quenelle molds. Place in the freezer until completely hardened.

Rehydrate the gelatine and heat the milk and cream (1) with the instant coffee.

Beat the egg yolks and pour in the hot milk, stirring constantly. Put back on the heat and stir with a whisk until the mixture reaches 83°, to make a custard.

Once the custard is glossy, pour over the melted chocolate, add the gelatine and stir with a paddle attachment.

Allow the mixture to cool to 30/35°, then whip the cream (2) until stiff.

Gently fold in the whipped cream in three stages, using a Maryse, and proceed directly to assembly.

Place a disc of crunchy pecan on the trocadero cookie.

Place a base of mousse in the Silikomart stone mold.

Add the frozen namelaka insert and cover with a little mousse.

Place the Joconde cookie and the croustillant (mousse side) and press lightly to lift the mousse. Smooth with a spatula and place in the freezer overnight.

Hydrate the gelatin.

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

Place the chocolate, cream and gelatin in a pitcher. Once the syrup has reached temperature, pour it over the chocolate.

Using an immersion blender without a bell, blend the icing, taking care not to make any bubbles. Use at 34°.

Once at temperature, unmold the entremets and pour the glaze over them.

When the glaze has stopped dripping, place the entremets on a cardboard tray.

Unmold the quenelle and place on top of the entremets.

Garnish with coffee beans and pecans.