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.
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.