200g egg yolks
150g Demetra torroncino cream
18g sheets of gelatine
280g 60% hazelnut praline
110g milk coating chocolate
60g crunchy flakes
600g whole eggs
350g granulated sugar
75g cocoa powder
Heat the milk, pour in the sugar and egg yolks.
Cook at 82°C, add the sheets of gelatine, cool to 45°C.
Add the nougat cream and the softly whipped cream. Pour the Bavarian cream into a mould and put in a blast chiller.
Melt the coating chocolate at 45°C, mix with the praline and add the crunchy flakes. Stir gently to perfectly incorporate the flakes.
Mix all the ingredients in a planetary beater.
Put into the moulds. Bake at 180°C for 40 minutes. Put in a blast chiller set to +3°C.
Put the Bavarian cream into moulds, add the disc of brittle. Top with another Bavarian cream.
Use a steel cutter to cut out a disc of sponge to top the individual portion.