In a saucepan, bring the cream to a boil. Make a crème anglaise with the sugar and the egg yolks. Pour over the rehydrated gelatin, the mascarpone, and the hazelnut cream. Mix for a long time.

Make a crème anglaise with hazelnut milk. Let it cool and mix in the Thermomix, adding the xanthan gum and the hazelnut cream.

In a saucepan, cook the glucose (1) and the sugar at 190 ºC. Deglaze with the hot cream, milk (1), and glucose (2). Bake at 102ºC, then cool to 70ºC. Add the chocolate, butter, hazelnut paste and fleur de sel. Finish with the milk (2). Mix and pass through a chinois.

Toast the hazelnuts in the oven at 165ºC. Make a dry caramel with the sugar. When cold, mix the hazelnuts, the caramel, and the fleur de sel.

Toast the hazelnuts in the oven at 165ºC. Crush them and add the praline.

Weigh all the ingredients together. Boil for two minutes.

Melt the cocoa butter in the saucepan. Pour the milk couverture. Stir.

Melt the cocoa butter in the saucepan. Pour the chocolate couverture.

Melt the cocoa butter in the saucepan. Pour the Ivoire couverture.

Inside spherical molds 4.5 cm in diameter, put ¼ of the crunchy, par-dessus the hazelnut caramel, then the hazelnut gel. Finish with the praline. Freeze between each stage. Immerse in 5.5 cm diameter molds with the hazelnut mousse. Cover soaking it in the milk coating with marbled ivoire and chocolate. Just a few seconds later, plunge into the 60°C kappa.