Ingredients
Hazelnut Dacquoise
350 g / 12.2 oz Egg white
130 g / 4.5 oz Granulated sugar
300 g / 10.0 oz Hazelnut Flour
300 g / 10.0 oz Powdered sugar
60 g / 2.0 oz Caramelized hazelnuts, chopped

Sablé Breton
240 g / 8.4 oz Butter, unsalted, soft
240 g / 8.4 oz Powdered sugar
120 g / 4.2 oz Egg yolk
340 g / 12.1 oz Pastry flour
15 g / 1.0 oz Baking powder
7 g / 0.2 oz Sea salt

Apricot Compote
500 g / 17.5 oz Frozen apricot (TQF)
1400 g / 50.0 oz Granulated sugar
4 g / 0.1 oz Apple Pectin
2 ea Vanilla Beans
4 leaves Saffron

Milk Chocolate Mousse
125 g / 4.3 oz Milk
125 g / 4.3 oz Heavy cream35%, liquid
80 g / 2.8 oz Egg yolk
50 g / 1.7 oz Granulated sugar
10 g / 0.3 oz Sheet Gelatin
500 g / 17.5 oz Maracaibo Criolait 38%
600 g / 21.0 oz Heavy cream 35%, whipped

Caramel Glaze
430 g / 15.0 oz Granulated sugar
350 g / 12.2 oz Heavy cream 35%, liquid
350 g / 12.2 oz Water
12 g / 1.0 oz Corn starch
60 g / 2.1 oz Maracaibo 65%
15 g / 0.4 oz Sheet Gelatin
Yellow and Red food colour

Preparation
Hazelnut Dacquoise
Whip egg white and granulated sugar to a meringue. Fold in Hazelnut Flour and powdered sugar. Spread out on a silpat sheet and sprinkle with caramelized chopped hazelnuts. Bake at 200°C/392°F.

Sablé Breton
Mix butter, powdered sugar and sea salt. Add egg yolk. Fold in sieved pastry flour and baking powder. Cool down in refrigerator. Roll out about 1 cm/0.5 inches thick and cut a disc of 18 cm/7 inch and bake in a pre-heated oven at 200°C/392°F.

Apricot Compote
Cut frozen apricot in quarters, add Vanilla Beans and Saffron. Slowly add the mixed pectin with granulated sugar. Cook until 101°C/213°F. Spread the gelée into a 12 cm / 5 inch mold and freeze.

Milk Chocolate Mousse
Make a Cream Anglaise with milk, heavy cream, granulated sugar and egg yolk 85°C/217° F, add dissolved Sheet Gelatin. Pour mixture over Maracaibo Criolait 38% and mix well. Slowly incorporate the whipped cream.

Caramel Glaze
Caramelize lightly granulated sugar, add boiled liquid heavy cream and let it simmer until sugar is completely caramelized. Mix water and cornstarch together before adding to the caramel. Incorporate dissolved Sheet Gelatin. Cook for about 30 seconds, cool down to 48°C/148°F. Add Maracaibo 65% as well as Yellow and Red food colour. Homogenize by using a hand blender.

Setting
Pipe 1/3 of the Milk Chocolate Mousse into the cake mold. Place a frozen disc of the Apricot Compote add a Hazelnut Dacquoise on top. Pipe a second layer of Milk Chocolate Mousse and place a second Hazelnut Dacquiose. Freeze. Demold and glace lightly with the Caramel Glaze. Place on the baked Sablé Breton or sprayed lightly with Maracaibo Criolait 38%. Place a plastic band which has been red colored and coated with Maracaibo 65% around the Entremets. Before serving remove the plastic slowly.

Decoration
Decorate with apricots and chocolate decoration.

Specialty Ingredients
#90071 Vanilla Beans Madagascar
#90073 Saffron
#90351 Hazelnut Flour
#90070SI Sheet Gelatin Silver
#98130YL Yellow Powdered Color
#98130RD Red Powdered Color
#31117 FELCHLIN-Swiss MARACAIBO CRIOLAIT RONDO 38%
#31118 FELCHLIN-Swiss MARACAIBO 65%