Use the sugar to make a dry caramel, then deglaze it with the cream, fleur de sel and hot glucose. Let the temperature fall to 165-180°F (75-80°C), then gradually pour the mixture onto the melted chocolate and use a spatula to create an emulsion. Immediately mix using an electric mixer to make a perfect emulsion. At 105°F (40°C), add the liquid butter and mix in the electric mixer again. Leave to stiffen in the refrigerator.
Heat the cream with the glucose and the rehydrated gelatin.
Use the sugar to make a caramel, then deglaze with the cream.
Gradually pour the results onto the pine nut paste.
Immediately mix using an electric mixer to make a perfect emulsion.
Finish off by adding the neutral gel, which you have heated in advance with the water until it starts to simmer.
Mix in the electric mixer again.
Use at 85-105°F (30-40°C).
Cook the sugar and water at 240°F (115°C).
Add the pine nut and fleur de sel to the sugar syrup.
Break the mixture up into pieces and leave to chill on a tray.
Mix together the melted chocolate, pine nut paste, feuilletine and fleur de sel.
Melt the ingredients together. Use the mixture at 105-115°F (40-45°C) so it sprays effectively.
Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon.
Strain and use immediately or quickly cool and use later.
If necessary, add rehydrated gelatin to the warm, strained crème anglaise.
Slowly pour over the melted chocolate.
Immediately mix using an electric mixer to make a perfect emulsion.
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
Once the mixture is smooth, check the temperature is at 100-105°F (38-40°C) and add the remaining frothy whipped cream.
Prepare the cream mix, frosting and candied pine nut.
Make the praline crunch and spread 120g into each 14cm-diameter ring.
Use a piping bag with an 8mm-diameter nozzle to pipe 120g of cream mix in a spiral shape onto the cream mix.
Follow this with 12g of praline onto the cream mix.
Randomly pipe 375g of cream mix onto a 40 x 40cm sheet of confectionery dipping paper, then put another sheet on top and press down lightly. Freeze. Cut 14cm-diameter rings out of the cream mix and give them a velvety finish using the spray gun mixture.
Turn out the inserts, then make the mousse. Pour 260g into each ring, then place the insert in the center – Remember, you are assembling your dessert upside down. Freeze.
Add a few chocolate decorations.