Chocolate, Caramel, and Hazelnut Entremet

Ingredients:
For the Hazelnut Dacquoise:
* 3 large egg whites
* 50g granulated sugar
* 80g ground hazelnuts (hazelnut flour)
* 20g powdered sugar
For the Chocolate Crémeux:
* 100ml heavy cream
* 100ml whole milk
* 50g dark chocolate (70% cocoa), finely chopped
* 2 large egg yolks
For the Salted Caramel Mousse:
* 150g granulated sugar
* 60ml water
* 100ml heavy cream, warm
* 50g unsalted butter, cubed
* ½ tsp sea salt
* 2 tsp powdered gelatin
* 4 tbsp cold water
* 250ml cold heavy cream (for whipping)
For the Mirror Glaze:
* 150g granulated sugar
* 150g glucose syrup
* 75g water
* 100g sweetened condensed milk
* 150g white chocolate, chopped
* 3 tsp powdered gelatin, bloomed in 4 tbsp cold water
* Black food coloring (optional)
Steps (Condensed):
* Prepare the Dacquoise:
* Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper and trace a circle (about 15-18cm diameter).
* Whip the egg whites until soft peaks form. Gradually add the granulated sugar and whip to stiff, glossy peaks.
* In a separate bowl, whisk together the ground hazelnuts and powdered sugar.
* Gently fold the dry ingredients into the meringue until just combined.
* Spread the batter evenly inside the traced circle. Bake for 15-20 minutes until golden and firm. Let cool.
* Make the Chocolate Crémeux (to be frozen):
* In a saucepan, heat the heavy cream and milk until simmering.
* Pour the hot mixture over the chopped chocolate and whisk until smooth.
* Whisk in the egg yolks. Return to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly. Do not boil.
* Pour into a small silicone mold (about 12cm diameter) and freeze for at least 4 hours, or until solid.
* Prepare the Salted Caramel Mousse:
* Bloom the gelatin in cold water.
* In a saucepan, heat the sugar and water over medium heat until it turns a deep amber caramel color. Do not stir.
* Carefully pour in the warm heavy cream (it will bubble up vigorously). Stir until the caramel is smooth.
* Remove from heat. Whisk in the butter and salt. Stir in the bloomed gelatin until dissolved. Let cool to room temperature.
* In a separate bowl, whip the 250ml of cold heavy cream to soft peaks.
* Gently fold the cooled caramel mixture into the whipped cream until evenly combined.
Assembly:
* Line a 20cm cake ring with a strip of acetate.
* Place the hazelnut dacquoise at the bottom.
* Pipe a layer of the salted caramel mousse (about one-third of the mixture) over the dacquoise.
* Unmold the frozen chocolate crémeux and carefully place it in the center.
* Cover with the remaining caramel mousse, smoothing the top with an offset spatula.
* Freeze for at least 6 hours, or overnight, until completely solid.
To Glaze and Finish:
* Mirror Glaze: In a saucepan, heat the sugar, glucose syrup, and water to 103°C (217°F). Remove from heat. Stir in the condensed milk.
* Pour the mixture over the chopped white chocolate and the bloomed gelatin. Stir until smooth.
* Add black food coloring (or your desired color). Use an immersion blender to mix, being careful not to create air bubbles.
* Let the glaze cool to 35°C (95°F).
* Remove the entremet from the freezer and place it on a wire rack. Pour the glaze over the top in one smooth motion, ensuring it covers the entire cake.
* Transfer to a serving plate and let it thaw in the refrigerator for at least 2 hours before serving. Garnish with toasted hazelnuts and chocolate shards.