Mix all the ingredients together.

Sift.

Bake at 160°C for approx. 20 minutes.

Melt clarified cocoa butter and Tannea® milk couverture together at 60/65°C.

Pour on top of the crumble, feuilletine, hazelnut paste and praline mixture.

Gently combine and pour onto a frame (585 x 385 x 3.5cm) lined with a guitar sheet.

Whisk egg whites with sugar and inverted sugar, melt couverture at 50°.

Add ground almonds to the meringue and finish with the pre-blended couverture in part of the meringue.

Bake in a 1200g tray for 10 mins at 180°.

Boil water to 45°C, add sugar mixture to stabiliser, bring to 85°C.

Add purées to the chilled syrup and blend.

Maintain Brix at 32 and churn.

Heat milk and cream with milk powder to 35°C, add the sugar mixture to the blended stabiliser at 45°C, the liquid sugars at 55°C.

Remove some of the liquid and blend with the couverture.

Return everything to the remaining liquid and heat to 85°C.

Chill and leave for 24 hrs.

Blend again and churn.

Whisk the smooth cream and add the meringue immediately.