Milk chocolate, strawberry Inspiration and hazelnut shortcakes

Steps:

• Mix the cream, invert sugar and glucose together.
• Slowly pour the mix onto the melted Azélia 35% milk chocolate. 
• Mix in the center to form a shiny, elastic texture – this is a sign that you are starting to make an emulsion. 
• Maintain this texture throughout the mixing process. 
• Continue, adding the liquid little by little. 
• Start mixing by hand, then using a hand blender. Set it aside. 
• Mix the ganache with the cold whipping cream. 
• Leave to set in the refrigerator for at least 2 or 3 hours before whisking. 
• The texture must be firm enough for the mousse to be used in a piping bag.  

Steps:

• Whisk the egg yolks. Add the sugar. Whisk by hand or in a food processor until the mix whitens and doubles in volume, creating a thick and smooth cream which flows in ribbons and falls back to the mixture leaving folds when you raise the whisk. 
• In the meantime, melt the butter and set aside. 
• Sift together the flour and finely ground hazelnuts. 
• Beat the egg whites until they form soft peaks, while slowly adding the sugar. 
• Mix part of the beaten egg white with the yolks and sugar. 
• Add the sifted flour and powdered hazelnut to the mix, then the remaining egg whites. 
• Finally, add the melted butter. 
• Bake at 356°F (180°C) on a tray with a stainless-steel frame for 25 minutes. 
• Cool, then use a plain round 6cm cutter to cut the sponge into discs. Store in the refrigerator.  

Steps:

• Melt the Strawberry Inspiration and add the other ingredients to it. 
• Soak the soft hazelnut sponge discs (made in the previous step) in this mix. 
• Leave to set on a rack and store in the refrigerator.  

Steps:

• Thoroughly mix the pectin NH and sugar. 
• Heat the water, glucose and butter together. 
• When the mixture reaches 113°F (45°C), add the pectin and sugar mix. 
• Bring to a boil then add the toasted sesame seeds. 
• Spread thinly and evenly between 2 sheets of baking paper. 
• Set the oven to 356°F (180°C) to bake until the nougatine turns an amber caramel color. 
• Take out of the oven, cut into 4cm diameter discs. 
• Leave to cool on a rack.