Chocolate gavotte napoleon

Gavottes: bring water, butter and salt to a boil.

Mix the powdered sugar, cocoa powder and flour; add the egg white and work to a paste.

Combine the hot liquid with the chocolate egg-white paste, bring to a boil and cook about one minute, stirring constantly.

Transfer to a smaller container and smooth with an immersion blender; cool and chill.

Lightly grease a silicone baking mat, spread the gavotte batter into a thin sheet and bake at 350F (180C) about 10 minutes.

Praline nuggets: melt milk chocolate, add praline paste and feuilletine or crushed corn flakes; form little nuggets, chill completely and coat with gold powder if using.

Mousse: heat the half-and-half; mix the egg yolks with the sugar.

As soon as the half-and-half boils, turn it off and temper the yolk mixture with it; return everything to the saucepan and bring to 185F (85C), like a creme anglaise; it thickens fast.

Pass the creme anglaise through a sieve over the melted milk chocolate; cool to 105F (40C).

Add a third of the whipped cream, then the rest.

Ginger chocolate sauce: bring sugar, milk powder, water, heavy cream, vanilla, fresh ginger and cocoa powder to a boil.

Remove from the heat, add gelatin, blend and let cool.

Caramelized macadamia: when the syrup reaches 244F (118C), add the nuts and stir constantly; the sugar crystallizes around each nut. Keep stirring to complete caramelization, about 15 minutes. Cool and set aside.

Optional: decorate the plate through stencils with some of the ginger chocolate sauce.

Assemble: a dollop of praline, a piece of gavotte, chocolate mousse and crushed caramelized macadamia; repeat a few more times.

Finish with dots of ginger chocolate sauce and powdered sugar; garnish with the golden praline nuggets and more caramelized macadamia.

Praline paste: heat a pan and make a dry caramel (caramel without water); as soon as it turns brown add toasted hazelnuts and cook them in the caramel a couple of minutes.

Cool the nuts to room temperature; with the food processor running, add the caramelized nuts to make hazelnut praline.