Moisten gelatine in cold water.

Whisk eggs with sugar.

Slightly heat the cream and mascarpone and pour over the egg and sugar mixture. Whisk, then return to the pan and cook over medium heat until slightly thickened.

Remove from the heat, add the hydrated gelatine and stir to melt. Pour the cream into a jug, add the butter and praline and blend with an immersion blender.

Pour into 8 circles 5 cm in diameter and 1 cm thick, or into a 4 cm half-sphere mould. Place in the freezer for at least 3 hours.

Cook the butter until it takes on an amber color and gives off a hazelnut fragrance (beurre noisette). It's ready when it stops “singing”.

Preheat oven to 165°C.

Combine pecan powder, cornstarch, powdered sugar, egg yolk and first weight of egg whites.

Beat in the second weight of egg whites. As soon as they become frothy, add the sugar a little at a time until you have a soft meringue.

Gently fold the meringue into the previous mixture.

Take a small quantity of dough and add the warmed hazelnut butter. Mix again.

Roll out the dough on a baking mat and bake for 10 minutes.

Leave to cool, then cut into 5 cm circles using a cookie cutter.

Hydrate gelatine in cold water.

Meanwhile, heat the first quantity of full-fat liquid cream (1).

When the cream comes to a gentle boil, remove the gelatine from the heat and pour over the chocolate in three batches, mixing with a marysee between each addition.

Add the second portion of cold cream and blend with a hand blender.

Filter on contact and chill for at least 4 hours.

Cream the soft butter with the powdered sugar and hazelnut powder in the bowl of a food processor fitted with the leaf.

Add the egg and mix again.

Add flour, cocoa powder and salt. When the dough is smooth, roll out to a thickness of 2 mm between two sheets of parchment paper and leave to rest in a cool place for 1 hour.

After resting, preheat the oven to 160°C (fan oven).

Peel the cocoa paste from both sides of the sheets and cut out 7 cm disks using a fluted cookie cutter.

Place on a silpain and bake for 10 min.

Whip up 2/3 of the milk chocolate ganache (keep the rest in a cool place) until the texture is supple enough to hug the sides of the mold.

Pour the ganache into the mold cavities (Essenziale 80 from Silikomart) halfway up. Spoon the ganache up the sides of the mold.

Lightly press in the cream insert. Cover with a small amount of ganache and finish with the hazelnut trocadero cookie disk.

Pour a small amount of ganache montée into the cavities of the Silikomart Micro Love mold. Place the 2 molds in the freezer and leave to set overnight.

Rehydrate the gelatine in cold water.

Place the chocolate, rehydrated gelatine and condensed milk in a high pitcher.

Bring the glucose, water and sugar to the boil (103°C) before pouring into the pitcher.

Wait a few moments, then blend with an immersion blender without incorporating air.

Strain on contact and refrigerate until ready to use.

Finishing touches

Reheat the glaze to around 30°C and blend with an immersion blender. Ice the entremets and gently move them with a toothpick to place them on the cocoa cookie base.

Whip up the remaining third of the ganache and place in a pastry bag fitted with a 12 mm plain tip. Poach 2 balls of ganache, crushing them downwards to form a heart (see video).

Unmold the micro hearts and quickly flock them with red velvet spray. Using tweezers and a toothpick, gently place one on top of the previous poaching.