Hazelnut Crunch

Whip the whipping cream to gets a soft peak & then add Ganache made with Carat Supercrem Nutolade & half quantity of fresh cream, flod it with whipped cream & Cremfil classic vanilla.
Mean while warm milk (luke warm) & add Bavarios in it mix it with whisk until it forms a proper mixture (It should be lump free homogenous mix)
Mix it along with the mousse mixture & pipe in a desired mould
Freeze it in blast chiller for around 4-5hrs.

Melt Carat Coverlux Milk & mix with Carat Nutolade,rice crispy & chopped hazelnut.
Set it thin between two plastic in round mould.

Add the Premix to the water. Mix with a paddle for 1 minute at slow speed and 3 minutes at medium speed.
Add the oil while mixing at low speed. Mix with a paddle for 2 minutes at medium speed until a homogeneous batter is obtained.
Bake at 180°C for about 25 to 30 minutes, according to the size of the cake.

Take a 6ʺ metal ring which is lined with cling wrap on one side.
Pipe the Hazelnut mousse to half of the ring then spread it to the sides of the ring.
Push the frozen hazelnut ganache, crispy& Tegral satin moist cake dark EggFree insert in the center of the mousse( which is built in smaller ring upside down, ganache top with Tegral satin moist cake dark EggFree ,then rice crispy mix top with Tegral satin moist cake dark EggFree .
Freeze for 6 hours, demould it upside down.
Glaze with milk glaze with chop Hazelnut in it.
Garnish as show in Picture.

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