Chocolate passion fruit matcha mille-feuille

For the dacquoise, blend the toasted hazelnuts without going too far, then add the powdered sugar and flour.

Beat room-temperature egg whites with a dash of cream of tartar and a third of the sugar, adding the remaining sugar as it goes; turn the oven on meanwhile.

Fold in the dry ingredients and spread into a thick rectangle slightly larger than the frame on a baking tray lined with a silicone mat; it shrinks while baking.

Once baked and cool, trim to fit the frame so there are no gaps at the edges.

Mix praline with melted milk chocolate, butter and cornflakes for the crunchy praline.

Spread the crunchy praline over the dacquoise with an offset spatula and cover with crushed toasted hazelnuts.

For the passion fruit cremeux, bring the passion fruit puree, eggs and sugar to a quick boil, whisking constantly until thickened like a sabayon.

Off the heat, add the melted gelatin and pass through a sieve; cool to 136F / 58C, then blend in the butter.

Cover the cake evenly with the cremeux and freeze overnight.

For the matcha ganache, blend the hot heavy cream with the melted white chocolate and matcha powder; chill overnight.

Temper the milk chocolate: melt to 113F / 45C.

Chill to 77F / 25 to 26C, putting it in the refrigerator a few minutes until it sets at the edges, then stir.

Warm back up to 84 to 86F / 29 to 30C.

Run 7 oz of tempered chocolate per sheet over an acetate sheet with a large offset spatula, without pressure, to a 1 mm plaque; transfer to a countertop or upside-down baking tray.

In a warm room (74F), let the sheet set in the refrigerator a couple of minutes until dry to the touch, then cut immediately into shapes.

Cover with a baking mat, flip acetate side down, weight to prevent curling, and refrigerate; ready after about an hour.

Unmold the frozen cake, trim the edges, cut into 22 bars and keep frozen.

Whip the matcha ganache on high to soft peaks without over-whipping, or it turns to butter.

Spread matcha ganache on each bar, set the first chocolate plaque on it, pipe five small mounds of ganache and top with a second plaque; decorate with gold leaf if wished.