100% nuts

Mix butter and flour

Then add sugar and baking powder.

At the end add paste and eggs.

Mix gelatin with water.

Bring to boil milk, cream and paste.

Make dry caramel with glucose and sugar.  Deglaze, add salt.

Make custard with egg yolks. 

Add gelatin mass.

Set cool until 25C and mix with whipped cream.

Make ganache at 50°C.

Melt cocoa butter until 55C. Add praline, hazelnut grains and tempering. 

Melt chocolate and glaze until 40C. Add nuts and oil. 

Make custard and add butter. Set cool.

Mix all ingredients and whip.