deZaan Cassiopee (Cocoa Halloween Entremet) | World Wide Chocolate

Ingredients

• 60 g Butter (cold and cubed)
• 117 g Flour
• 15 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
• 32 g Confectioners' Sugar
• a pinch Salt
• 15 g Almond Flour
• 24 g Eggs
• 100 g Butter (melted)
• 12 g Honey
• 100 g Hazelnut Flour
• 20 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
• 80 g Confectioners' Sugar
• 16 g Cornstarch
• 120 g Egg Whites
• 44 g Granulated Sugar
• 150 g Cream 35%
• 14 g Invert Sugar
• 50 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
• 30 g Hazelnut Praline
• 15 g Butter
• 10 g Gelatin Mass
• 124 g Cream 35%
• 124 g Milk
• 50 g Egg Yolk
• 20 g Granulated Sugar
• 300 g Crème Anglaise
• 55 g Gelatin Mass (melted)
• 100 g Noisette Praline
• 200 g Cream 35% (whipped)