Hazelnut mousse in a sweet pastry ring, coated in milk chocolate, plated dessert

In a food processor soften the butter with the salt, then add the powdered sugar and almond meal and cream, scraping the sides of the bowl.

Add the egg and vanilla and process until smooth; add the flour in two additions and blend until just combined.

Wrap the pastry and chill a couple of hours or until firm.

On a floured surface work the pastry until supple but still cool, then roll into a 3 mm sheet.

Prick with a fork and cut into strips slightly higher than the pastry ring edges and a quarter inch wider in diameter; chill a few minutes.

Line each greased pastry ring with the sweet dough evenly, trim the excess at the bottom following the ring, refrigerate to rest, trim the tops and freeze overnight before baking.

For the hazelnut ganache montee, bring the milk to a boil, add the toasted hazelnuts in a narrow container and blend; infuse about 20 minutes.

Sieve, pressing the solids to extract as much hazelnut milk as possible.

Add half the heavy cream, bring to a boil, pour over the melted chocolate and blend; add the gelatine, hazelnut praline and the remaining chilled heavy cream, blend well and chill overnight.

Whip the chilled ganache montee to just soft peaks.

Fill pastry rings with the mousse and freeze completely; cut with a cookie cutter smaller than the crust, divide each disk in half and keep frozen.

Temper milk chocolate: melt to 113F / 45C, drop to 80F / 26C, then bring up to 84F / 29-30C.

Spread the tempered chocolate thinly on an acetate sheet or florist's plastic wrap with a large offset spatula; as it sets cut into shapes 3.4 by 0.8 inch, cover with parchment, flip and refrigerate under weight.

Temper more chocolate with cocoa butter, add hazelnut crumbs, and dip the frozen hazelnut mousse in this glaze; refrigerate to thaw.

To serve, garnish each chocolate plate with dots of lemon curd, candied orange, edible flowers, micro mints, blueberries and raspberries.