Punching syrup:
Put the sugar, water, and vanilla in a saucepan
Return to a boil and reduce for 3 minutes
Chocolate / hazelnut cream:
Mix the mascarpone with the cocoa with a tablespoon or a hand mixer
Mix the spread and the hazelnut puree in a bowl, add the praline and mix again
Put the cream in the bowl of the food processor fitted with the whisk, beat at medium speed until the cream begins to set
Then add the mascarpone/cocoa mixture
When the cream is firmer, gradually add the spread/hazelnut mixture
Do not beat too much otherwise, the cream will grain !!!! That’s why everything must be ready and on hand
Put in a pocket fitted with a smooth nozzle and set aside in the fridge
Assembly:
Place a cookie disc, the top of the cake) on a cardboard or a round dish and puncher with a brush, not too much either!
Cover with a layer of chocolate whipped cream and place a second disc
Puncher and renew until the discs run out
Set in the fridge for at least 2 hours.
Masking cream:
Mix the mascarpone and cocoa with an electric spoon or whisk
Put the liquid cream in the bowl of the food processor fitted with the whisk
When the cream becomes firm, add the mascarpone and whip into firm whipped cream
Tighten with icing sugar and put half in a pocket fitted with a 2D nozzle
Reserve in the fridge.
Cover the cake with the remaining cream, smooth with a horn.
Chocolate topping:
Put the chocolate and the cream in a small heavy-bottomed saucepan and melt over low heat, stirring constantly
When the mixture is smooth, remove from the heat and add the butter while mixing
Add the remaining cream and let cool for a few minutes, about 5 minutes no more!
Put half in a Lékué style deco pen and make drips along the cake
Pour the rest on top and spread using the back of a tablespoon.
Place in the fridge for 10 minutes.
Deco:
Arrange cream roses and pieces of kinder bueno in the center
Sprinkle with praline.
Reserve in the fridge
