• Preheat oven to 120°C fan-forced
• Preheat oven to 170°C fan-forced
• Set the blast freezer to -40°C
• Prepare an acetate sheet liner (dimensions 5.8cm X 5.8cm X 5.8cm)

Hazelnuts

• Roast the hazelnuts on a tray in the 120°C preheated oven for 45 minutes or until dry and golden. Remove and cool.

White Chocolate Crème

• To temper the white chocolate, place in a medium heatproof bowl and microwave for 30 seconds, remove and shake the bowl and return to the microwave for a further 15-20 seconds or until there is a 50/50 ratio of solid to liquid chocolate.
• Stir vigorously until silky smooth and all chocolate has melted.
• In a small saucepan heat cream (a), bring to 37°C then remove from the heat.
• Pour heated cream into a medium metal bowl to stop the temperature climbing. When the cream is no higher than 40°C maximum, pour it over the chocolate and whisk until chocolate has melted. Add remaining 105g cold cream (b) and whisk through to combine.
• Transfer mixture to a 17cm x 30cm, 1cm deep tray and spread across in an even layer. Place in the blast freezer for 5 minutes to cool and then move to the fridge for 45 minutes to set.

Brownie

• Over a pan of boiling water place a medium bowl, add the butter and melt. When the butter is melted, turn off the heat and add the chocolate. Stir until melted and combined.
• In a stand mixer with whisk attachment, whip the egg, salt and honey to a soft peak.
• Add the melted chocolate and butter whilst mixing until combined.
• Using a spatula, fold in the flour and cocoa.
• Pour a thin flat layer into a 20cm square cake tin lined with greaseproof paper and bake in a 170°C pre-heated oven for approximately 15 minutes until the brownie feels cooked to the touch.
• Remove from the oven and leave to cool down to room temperature.

Chocolate Mousse

• Soak the gelatine leaf in a small bowl of cold water for 5 minutes until soft.
• Place chocolate in a heatproof plastic bowl. Microwave for 1 minute until soft.
• Split the vanilla pod and scrape the seeds. Discard the pod.
• In a small saucepan over low heat combine the milk, vanilla and glucose together, take off the heat, squeeze out excess moisture from the gelatine and stir it through. Pour over the chocolate and stir until all the chocolate has melted. Leave to cool.
• In a stand mixer with the whisk attachment, whip the cream to a soft peak and gently fold in the glucose and chocolate mixture until a homogenous colour.
• Transfer into a piping bag and place in the fridge to cool.

Hazelnuts (Continued.)

• Set aside 40g of the roasted whole hazelnuts in a bowl and flatten the remaining hazelnuts into small pieces with the side of a large knife. Set aside in a container.

Montage - Entremets

brownie

chocolate mousse

• Line a 6cm x 6cm x 6cm open square mould with the prepared acetate liner and place onto a baking paper lined tray.
• Cut the brownie into a 6cm x 6cm square using a square cutter or the square mould.
• Place the brownie square upside down at the bottom of the acetate lined mould.
• Set the tray onto scales.
• Pour over the Jameson Whiskey and allow to soak in.
• Halve 8 roasted whole hazelnuts and scatter over brownie.
• Ensuring the mousse uses half of the remaining height of the mould, pipe an approximately 55g layer of mousse over the Brownie and place in the blast freezer to set.

Sugar Glass

• Place isomalt sugar and water in a medium saucepan over high heat until 225°C. Reduce heat to low and allow the Sugar Glass temperature to reduce to 170°C.

White Chocolate Crème (Continued.)

• Transfer white chocolate crème to the bowl of a stand mixer fitted with whisk attachment. Whip to soft peaks. Transfer to a piping bag.

Montage – Entremets (Continued.)

• Remove Entremets from blast freezer and place on the scales. Ensuring the crème fills the mould to the top, pipe an approximately 55g layer of white chocolate crème over the already layered Brownie and Chocolate Mousse, tap on the bench and go over with a palette knife to form an even smooth layer.
• Place in the blast freezer for 30 minutes to set.
• Then after 30 minutes in the blast freezer, unmould the Entremets and place on a baking paper lined pizza tray and transfer into the fridge.

Sugar Glass (Continued.)

• Add black cocoa powder to Sugar Glass and stir through to combine.
• Keep in mind 1/6 of the resulting Sugar Glass will need to be reserved for the Sugar Glass springs.
• Set a marble top onto the bench. Use a heat gun to warm the surface.
• Place a silicon mat on top of the marble.
• When the Sugar Glass is at 170°C, pour out some Sugar Glass onto the silicon mat. Return the pot to the 170°C oven to keep warm.
• Place another silicon mat over the top of the poured Sugar Glass to cover. Using a rolling pin, roll evenly over the mat to flatten and thin out to 1mm thick. If the Sugar Glass sets too thick, use the heat gun or place the Sugar Glass (still between the silicon mats) into the oven to melt, then roll again to 1mm thickness.
• Cool slightly, then remove the top silicon mat, and whilst still warm mark out squares by pressing in a 6 x 6cm square cookie cutter. You may use a heat gun to gently soften as required.
• Whilst still warm, scatter at least 4 squares with 1g each of flattened roasted hazelnuts.
• Make 4 squares for the box flaps that are free of hazelnuts.
• Repeat process as necessary onto silicon mats until you have at least 4 squares with hazelnuts and 4 squares without hazelnuts.
• Set aside the remaining Sugar Glass in the saucepan in the oven at 170°C for the Sugar Glass springs.
• Once squares are cold, very carefully scrape the indent with the back of a paring knife to remove excess Sugar Glass and free the sugar square.
• Reserve in an airtight container with silica gel. Repeat until you have at least 8 squares.
• To make the 4 box flaps, with a hot knife and ruler, cut down 4 squares to 2/3 of the box size.
• Reserve in an airtight container lined baking paper and with silica gel.

Sugar Glass Springs

• Prepare baking paper into concertina folds (2cm pleats) for your finished springs. Place in an airtight container with a silica gel sachet.
• Carefully remove the pan containing the reserved Sugar Glass from the oven and cool in an ice bath until the Sugar Glass is tacky and just cool enough to touch.
• Take a spoon in one hand and hold the large sharpening steel in the other, dip the spoon into the hot Sugar Glass, then lift it out, pulling a thin thread of Sugar Glass after it.
• Hold the base of the drip between your thumb and the steel, and quickly wind the Sugar Glass all the way up around the steel pulling the thread very slightly as you do so, so that the spirals are 1cm apart. Aim for the spirals to be approximately 17cm – 22cm in length.
• The Sugar Glass will set almost instantly and as it does so, slide the spring carefully from the sharpening steel and place on a sheet of baking paper folded into a series of concertina folds.
• Utilising three different sized rods/steel, make at least 3 large size, 2 medium size and 2 small size Sugar Glass springs and store the concertina baking paper and springs in an airtight container with silica gel until ready to use.

Garnish

• Pick micro mint and refresh in iced water. Select alpine strawberries, raspberries and red currants and set aside in a container lined with chux. Select 10 roasted whole hazelnuts.

To construct the box

unmoulded Entremets

• Remove the Entremets from the fridge.
• Warm a saucepan on the stove on low heat.
• Prepare your serving plate. Place the unmoulded Entremets onto serving plate.
• Place folded paper towel on the plate around the entremet to soften the fall of any Sugar Glass squares.
• As you work with the Sugar Glass, constantly dust your fingers with icing sugar to keep the Sugar Glass from sticking to them.
• Carefully dust icing sugar over just the hazelnut section of each Sugar Glass square.
• Carefully dust icing sugar over the rectangle sections of Sugar Glass.
• Stick a square of Sugar Glass on each outer side of the box of the entremet.
• Take 4 of the rectangles, warm one long edge on the base of the hot saucepan and stick one on top of each side of the box, with the icing sugar side facing inwards, to resemble the flaps of an open lid.
• Remove paper towel.
• Inside the box position 4 large Springs around the outside and 2 medium in the middle to look as if they are popping out of the top of the box.
• Arrange 3 red currant sprigs in the box.
• Arrange 10 of the whole hazelnuts on top.
• Arrange 4 of the small alpine strawberries and 3 raspberries on top of the box.
• Arrange 2 small Springs into the centre.
• Arrange 5 micro mint sprigs inside box.
• Dust the top with icing sugar.