Hazelnut cookie:

• 225gr whole eggs
• 135gr almond powder
• 100gr hazelnut paste
• 45gr flour
• 135g egg whites
• 67.5gr Vanoise invert sugar
• 67.5gr caster sugar
• 65gr Goldina

· With a mixer and whisk, whisk the whole eggs with the almond powder and the hazelnut paste. To the Maryse, add some of the egg whites whisked and tightened with the caster sugar and the invert sugar, the sifted flour, the rest of the egg whites and finally the melted margarine. Pour the biscuit onto a 60 * 40cm baking sheet and bake at 180 ° C for 10min.

Creamy milk:

• 200gr Vanoise sweet whipping cream
• 133gr milk
• 80gr egg yolk
• 20gr Vanoise glucose
• 135gr Vanoise milk chocolate couverture
• 135gr Vanoise milk icing paste
• 40gr gelatin mass

· Make an English dish at 85 ° C. pour over the chocolate, the icing paste and the gelatin mass then mix everything.

Light hazelnut cream

·Custard :

• 750gr milk
• 165gr caster sugar
• 100gr egg yolk
• 100gr Vanoise cream powder
• 45gr delicious

 Light cream 

• 1kg Vanoise pastry cream
• 70gr gelatin mass
• 300gr Vanoise sweet whipping cream
• 145gr hazelnut paste
• 5gr Vanoise hazelnut flavoring paste

· Prepare the pastry cream. Bring the milk to a boil, beat the egg yolks and sugar until the mixture turns white, then add the cream powder and stir, then pour in the boiling milk. Cook for 1 minute after returning to the boil. Add the gelatin mass and pour onto a baking sheet lined with cling film and cool. Put the whipping cream and mix 1/3 of the whipping cream and the hazelnut paste in the pastry cream then pour this mixture into the remaining whipping cream and gently incorporate with the spatula.

Nougatine

• 100gr roasted hazelnuts
• 100gr caster sugar

· Make a dry caramel then add the roasted hazelnuts.