Chocolate hazelnut lemon entremet with pecan brownie and mirror glaze

Beat the eggs and sugar on high; transfer to a bowl.

Beat the softened butter, adding the chocolate slowly in three additions.

Mix in one third of the egg mixture, then the rest; add the sifted flour and chopped pecans.

Spread the brownie batter on a lightly oiled baking mat or parchment and bake about 20 minutes.

Make a dry caramel, throw in the vanilla and toasted hazelnuts, spread on a baking mat and let cool.

Process the caramelized nuts a few minutes into a paste: the hazelnut praline.

Mix melted milk chocolate, praline and melted butter; crush the cornflakes and fold them in.

Roll out a quarter inch (6 mm) thick sheet and chill; cut into shapes and freeze.

Heat the lemon juice with the water, mix in the sugar and agar-agar, bring to a boil and cook a couple of minutes; chill over ice water.

Refrigerate to set and mix with a squirt of olive oil to balance the tartness; add chopped poached lemons. Mold the marmalade insert and freeze completely.

Infuse the whole hazelnuts in the milk, blend and sieve.

Return the milk to the saucepan with the first half of the heavy cream, bring to a boil and mix with the chocolate; add gelatin and the chilled heavy cream, blend well and refrigerate overnight.

Finish the mousse to soft peaks.

In a silicone mold, build upside down: chocolate mousse, the lemon insert pressed in, more mousse piped round the border and smoothed, the crunchy praline, then the brownie, its underside coated with chocolate.

For a classic entremet, build the other way up: brownie, mousse, frozen inserts, mousse again.

Freeze the cakes 12 hours.

Bring the water, sugar and corn syrup to a boil; off the heat add condensed milk, chocolate and gelatine. Blend, sieve and chill overnight.

Demould the cakes and keep frozen; rewarm the mirror glaze to 104F, 40C to glaze.