Ingredients
Hazelnut Dacquoise
70 g / 2.4 oz   Granulated sugar
200 g / 7 oz   Hazelnut flour
200 g / 7 oz   Powder sugar
200 g / 7 oz   Roasted crushed hazelnuts

Ganache
100 g / 3.5 oz   Milk
200 g / 7 oz   Accra 62 %

Green Tea Mousse
200 g / 7 oz   White Chocolate Mousse
130 g / 4.5 oz   Milk
50 g / 1.7 oz   Japanese green tea powder
200 g / 7 oz   Whipped cream

Strawberry Gelée
220 g / 7.7 oz   Strawberry Purée
40 g / 1.4 oz   Granulated sugar
20 g / 0.7 oz   Lemon juice
8 g / 0.2 oz   Sheet Gelatin

Chocolate Tuille
110 g / 3.8 oz   Granulated sugar
60 g / 2.1 oz   Orange juice
30 g / 1 oz   Flour
60 g / 2.1 oz   Almond Flour
60 g / 2.1 oz   Warm butter
1 ea Orange zest
4 g / 0.1 oz   Cream de Bahia

Preparation
Hazelnut Dacquoise
Whip egg white and granulated sugar to a meringue. Fold HazelnutFlour/powder sugar mixture and roasted crushed hazelnuts underthe meringue. Place the Dacquoise mixture into a frame 36 cm x 26cm / 14 x 10 inches and bake at 200°C/392°F. Cut the Dacquoiseout and let it cool down.

Ganache
Boil milk, add melted Accra 62 %, let it set.

Green Tea Mousse
Boil milk with Japanese green tea. Dissolve for about 15 minutes,reboil and strain, add to the mousse powder and fold the whippedcream under the mixture.

Strawberry Gelée
Boil strawberry purée, granulated sugar and lemon juice. Add thesoaked, dissolved Sheet Gelatin and mix well. Fill up in in smallpastry molds.

Chocolate Tuille
Mix all ingredients well. Add Cream de Bahia into the mixture. Byusing a stencil, spread out on a Silpat and bake at 190°C/374°F.Place the warm tuille over a round pastry mold and bring it to around shape.

Setting
Fill up the Green Tea Mousse in a round pastry mold. Place thesmaller strawberry gelée in the middle of the mousse. Freeze andremove it from the mold.

Decoration
Cut two stripes Dacquiose Sponge into stripes 4 x 2 cm / 1.5 x 0.7inches, and pipe the ganache on it. Let it set. Place round shapedchocolate tuille on the Dacquoise Ganache. Slowly add the greentea mousse in the tuille (see picture), and decorate with GoldLeaves, chocolate, small sugar ribbons. Sprinkle Maracaibo CocoaNibs Caramelized.

Specialty Ingredients
#31102  FELCHLIN-Swiss ACCRA RONDO 62%
#31331  FELCHLIN-Swiss WHITE CHOCOLATE MOUSSE
#31307  FELCHLIN-Swiss MARACAIBO COCOA NIBS, CARAMELIZED
#31302  FELCHLIN-Swiss CREAM DE BAHIA
#28005 PONTHIER Strawberry Puree
#90351  Hazelnut Flour
#90350  Almond Flour
#90070  Sheet Gelatin
#90062G  Gold Leaf Sheets