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Whisk the egg white with the sugar (2). In another mixer combine, egg yolk, sugar (2), almond powder , icing sugar and flour and mix during 8 à 10 minutes. Fold in the meringue and the melted butter. Spread over 2 baking trays and bake at 210°C during 7 minutes.

Melt the chocolate and mix with the praline and feuilletine. Spread on a baking paper and let crystallize.

Hydrate the gelatin powder and the water. Combine the puree with the sugar, eggs and egg yolk and bring to 84°C (anglaise). Add the gelatin mass and cool down until 35 à 38°C. Mix in the butter with a hand blender. Portion in Silpat, 14 cm diameter

Heat the cream until 85° C and mix in the hazelnut praliné. Add the melted gelatin mass, combine and keep overnight in the refrigerator.

Bring the water and the sugar to a boil (121°C) and pour over the eggs and egg yolk. Start whisking on medium speed until a foamy mixture. ( pâte à bombe) Melt the dark chocolate and mix with the ‘pâte à bombe’ . Fold in the semi whipped cream and portion in the prepared circles.

Combine, sugar, inverted sugar (1) and water and bring to a boil ( 110°C) Melt the gelatin mass and combine with the inverted sugar (2) Start whipping. Add the boiled sugar mixture and keep on whipping until cold. Pipe on baking paper and sprinkle with sugar, charcoal and gold scintillant. Let it dry for 36 hours.