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Ferrero Brulee Mousse Cake Recipe (Entremet)

This recipe is a multi-layered mousse cake designed for a friend's birthday who loves mousse, chocolate, hazelnut and creme brulee. It tastes just like deluxe version of Ferrero Rocher! It also contains a creamy layer of a cold-set custard, slathered with hazelnut praline to mimic the flavour of a creme brulee. To decorate the cake we've topped it with delicate and crispy wafer tuiles, microwave hazelnut sponges, hazelnut halves and gold coated feuilletine. Here is the recipe for you to try!

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Ingredients

Refrigerated

• 353 g Egg white

• 126 g Egg yolk

Condiments

• 350 g Glucose syrup

• 45 g Hazelnut paste

• 15 g Honey

Baking & Spices

• 15 g All-purpose flour

• 30 g Cake flour

• 502 g Castor sugar

• 30 g Cocoa butter

• 10 g Cocoa powder

• 3 g Corn starch

• 849 g Couverture milk chocolate

• 125 g Hazelnut meal

• 138 g Icing sugar

• 25 g Invert sugar

• 3 g Salt

• 250 g Sugar

• 1/2 Vanilla bean

Nuts & Seeds

• 5 Hazelnut, roasted halves

• 800 g Hazelnuts, raw

Dairy

• 16 g Butter, unsalted

• 200 g Condensed milk

• 782 g Heavy cream

• 200 g Whole milk

Desserts

• 9 Gelatin, leaves

• 1 1/2 Gelatin sheets

• 411 g Hazelnut praline

Liquids

• 420 g Water

Other

• 20g feuilletine

• 1/4tsp gold luster powder

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