Milk chocolate mousse crunch bars with praline crunch and chocolate glaze

Toast the hazelnuts and almonds and let cool.

In a hot saucepan over medium-high heat, stir powdered sugar until brown but not dark brown; off the heat fold in the toasted nuts and cool completely.

Break the caramelized nuts into pieces, keeping some for decoration; blend the rest in the food processor for five minutes or until completely smooth to make the praline.

Melt the milk chocolate, add the praline and feuilletine or cornflakes, spread on a silicone mat, cover with plastic wrap and flatten to a quarter-inch-thick rectangle.

Freeze to harden, cut an 11.5 by 8 inch (29 by 20 cm) rectangle and set it in a 9.5 by 13 inch (24 by 33 cm) tray lined with plastic wrap; refrigerate.

Bring milk and cream to 95F / 35C, whisk in the egg yolks and cook on medium heat whisking constantly, then stir in a figure-eight with a spatula.

Pass through a fine sieve over the milk chocolate, let sit a couple of minutes, then mix; cool the chocolate crème anglaise to 41C (the Fahrenheit is transcribed 'one or five degrees').

Fold in the whipped cream in two additions.

Spread the mousse evenly over the crunch in the chilled tray and freeze overnight.

Unmold, flip crunch side down and thaw in the refrigerator overnight; trim, halve lengthwise, cut each half into 4 strips, then halve from the centre for 16 bars; freeze before glazing.

For the glaze, soak gelatin in cold water; bring water, sugar and corn syrup to a boil, off the heat add condensed milk and the melted gelatin, pour over the chocolate and blend.

Pass the glaze through a fine sieve and tap out air bubbles; glaze the bars twice, level with an offset spatula and freeze until needed.

For the garnish, cut a fine brunoise of about 1.5 mm, do likewise with bananas, add lime zest and juice and refrigerate.