Whip the egg whites (1), the egg yolks, the muscovado sugar and the honey all together. At the same time, whip and stiffen the egg whites (2) with the light brown sugar and the cream of tartar. Gently stir in the whipped egg whites from the first mixture. Stir in the roasted ground hazelnuts, the icing sugar, the flour sifted together with the baking powder and the fleur de sel. Finish with the hazelnut butter and the hazelnut paste. Spread out in a 40x30 biscuit Flexipan and fan bake for 14 minutes, with open vents at 160°C. Place on a cooling rack upon removal from the oven. Cut out 6 cm, 7 cm and 8 cm discs.
Mix all the ingredients together to form a consistent paste. Pass through a sieve. Cool. Spread across a sheet covered with a Silpain mat and bake at 145°C with the damper open.
Combine the hazelnut streusel and hazelnut praline with the Azélia chocolate to isolate them. Add the fleur de sel, crushed through a sieve. Add the hazelnut praline and the hazelnut paste, then combine. Spread on the biscuit rounds. Freeze.
Remove the lemon rind using a peeler. Blanch three times, starting in cold water, and rinse properly between each step. Cook the lemon rind with the caster sugar and the juice over low heat. Set to 62° brix. Mix thoroughly and cool. Spread it across the crispy layer. Freeze and keep for assembly.
Heat 21 g Excellence Whipping Cream and add the gelatin mass. Pour it over the praline and the hazelnut paste, then add another 75 g of Excellence Whipping Cream. Mix. Pour the mixture immediately.
Heat the lemon juice and the yuzu juice. Rub the lemon zest together with the caster sugar. Mix the whole eggs with the flavoured caster sugar. Pour into the boiling lemon juice and let it simmer. Strain and pour it over the melted chocolate and cocoa butter in three batches. Emulsify. Pour into a 10 cm diameter half-sphere silicone mould. Freeze.
Heat all the ingredients, except the melted gelatin, together in a bain-marie at 75°C, then whip until cool. At the end of the mixing stage, add the melted gelatin mass.
Loosen the praline and the hazelnut paste gradually with the fluffy whipped cream. Stir the pâte à bombe into the hazelnut praline and cream mixture. Use immediately.
Heat the sugar alone in a pan until it begins to darken and smoke. Add the water and the boiling glucose. If necessary, supplement the mixture to get 725 g. Add the gelatin mass, the condensed milk and the hazelnut paste. Pour it over the chocolate and the orange colouring. Mix. Glaze at 35°C.
Mould a thin layer of tempered Valrhona® Azélia chocolate into the thermoformed mould of the base. Place a disc insert in the bottom (biscuit + crispy layer + confit + praline cream). Pour in some praline mousse and place another insert. Smoothen the surface of the mould, full to the brim. Pour the praline mousse into the thermoformed “cupcake top” mould and place the lemon cream insert. Top with a biscuit disc + crispy layer + praline cream. Freeze.
Spray the cupcake base with the milky caramel spray. Place a 12 cm diameter Valrhona Azélia covering disc on the top. Glaze the top of the cupcake with the caramel hazelnut glaze. Decorate with caramelised hazelnuts and gold leaf.
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