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 Hazelnuts, chopped

Praline Cream
150 g / 5.2 oz Praline Rustic Noble 60%
3 g / 0.1 oz Sheet Gelatin
100 g / 3.5 oz Heavy cream 35%, liquid
200 g / 7.0 oz Heavy cream 35%, whipped

Vanille Sauterne Bavaroise
60 g / 2.1 oz Milk
60 g / 2.1 oz Heavy cream 35%, liquid
50 g / 1.7 oz Egg yolk
60 g / 2.1 oz Granulated sugar
120 g / 4.2 oz Sauterne dessert wine
6 g / 0.2 oz Sheet Gelatin
250 g / 8.7 oz Heavy cream 35%, whipped

Pear Compote
250 g / 8.7 oz Pear fresh, pilled, cut in cubes
20 g / 0.7 oz Sauterne dessert wine
1 ea. Vanilla Beans
2 g / 0.1 oz Apple Pectin
70 g / 2.4 oz Granulated sugar
10 g / 0.3 oz Lemon juice fresh

White Chocolate Glacage
150 g / 5.2 oz Water
300 g / 10.5 oz Powdered sugar
300 g / 10.5 oz Glucose
200 g / 7.0 oz Condensed milk
20 g / 0.7 oz Sheet Gelatin
300 g / 10.5 oz Edelweiss 36%

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 roasted hazelnuts. Bake at 200°C/392°F.

Praline Cream
Warm up Praline Rustic Noble filling, add dissolved Sheet Gelatin with liquid heavy cream and mix well. Fold whipped cream under.

Vanille Sauterne Bavaroise
Whip egg yolk and granulated sugar well. Boil milk and liquid cream and add to egg yolk mixture (Cream Anglaise). Add dissolved Sheet Gelatin and Sauterne dessert wine. Slowly fold whipped cream under.

Pear Compote
Cook pear cubes, Sauterne wine and Vanilla Beans, add mixed granulated sugar and pectin and cook everything up 105°C/ 253°F. Add the lemon juice in the end. Let the Compote cool down at room temperature.

White Chocolate Glacage
Boil water, powdered sugar and Glucose up to 30°C/86°F. Add condensed milk, dissolved Sheet Gelatin and Edelweiss 36%.

Setting
Place a Hazelnut Dacquoise into the cake mold, pipe the Praline Cream on and place the Pear Compote on. Pipe a thin layer of Vanilla Sauterne Bavaroise. Add the second Hazelnut Dacquiose on it and fill up with the remaining Vanilla Sauterne Bavaroise. Freeze. Demold and glaze the Entremets with the White Chocolate Glacage.

Decoration
Decorate with chocolate décor, Pear Compote and pipe by using a pastry bag a thin layer of Caramel Brûleé cream.

Specialty Ingredients
#31125 FELCHLIN-Swiss EDELWEISS 36%
#31332 FELCHLIN-Swiss PRALINE RUSTIC NOBLE 60%
#31362 FELCHLIN-Swiss CARAMEL BRULEE WITH FLEUR DEL SEL
#90070SI Sheet Gelatin Silver
#90071 Vanilla Beans Madagascar
#90351 Hazelnut Flour
#90434 Glucose