• Preheat the oven to 300F (150C).
• Place the hazelnuts on a baking sheet and let them toast for 15 minutes.
  
• Let them cool. Rub them between your hands to remove the skin.

Prepare the date paste.

• Add dates and boiling water to a food processor.
  
• Process until it turns into a paste. Set aside.
  

Prepare the date chocolate hazelnut spread

• Transfer the hazelnuts to a food processor.
  
• Grind until they get into a thick paste, for about 10 minutes.
  
• Add the coconut oil, date paste, cocoa powder, vanilla, and salt.
  
• Continue processing until the mixture is smooth.
  
• Add the milk and mix to combine.
  
• If you like it more runny consider adding gradually more milk until you reach the desired consistency.
  
• Serve or refrigerate until ready to serve. Enjoy!

Prepare the crust.

• Grease with butter an 8-inch (20cm) pie or tart pan.
• If your hazelnuts are raw, toast them in the oven or stovetop before going further with the recipe. For this, preheat the oven to 300F (150C). Place the nuts on a baking sheet and let them toast for 15 minutes. You can also toast them in a skillet, over medium heat, and keep stirring until fragrant.
• Place the hazelnuts for the crust into the bowl of a food processor. Process until ground.
• Add Oreo cookies and continue to process until crumbs form. Add melted butter and salt and process until evenly moistened.
• Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate until you prepare the filling.

Prepare the hazelnut praline.

• Place the toasted hazelnuts into a parchment paper-lined baking tray.
• In a small saucepan heat sugar and water over medium-high heat until it turns golden brown. Pour the caramel over toasted hazelnuts and let cool completely. Break the praline into smaller pieces.
• Grind in a food processor until it gets into a thick paste, for about 10 minutes. You will get ⅔ cup (160g) of hazelnut praline. Set aside.

Prepare the chocolate hazelnut praline filling.

• Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Remove from heat and add vanilla extract and salt. Mix to combine.
• Add the hazelnut praline and mix to combine.
• Pour the chocolate hazelnut filling over the crust.
• Refrigerate for 4-6 hours to set.
• Decorate with toasted hazelnuts and flaky sea salt before serving. Enjoy!

• Preheat the oven to 300F (150C).
• Place the nuts on a baking sheet and let them toast for 15 minutes.
• Let them cool.
• In a small saucepan heat sugar and water over medium high heat until it turns golden brown. Pour the caramel over toasted hazelnuts and let cool completely. Break the praline into smaller pieces.
• Grind in a food processor until it gets into a thick paste, for about 10 minutes.
• Add the coconut oil, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as you like. Add the melted chocolate and mix to combine. It will thicken as it cools.
• Store in a cool dry place, in your pantry, no need to refrigerate. 

Prepare the almond and hazelnut dacquoise.

• Preheat oven to 400F (200C) and line a baking sheet with parchment paper. I’ve used a 12-inch (30cm) round sheet.
• In a food processor blend ground almonds and hazelnuts with powdered sugar and cornstarch until well combined.
• In a medium bowl whip whites with salt until foamy. Gradually add sugar and continue whipping until stiff peaks form. Gently incorporate the almond mixture.
• Spread batter into the prepared pan.
• Bake for 12 minutes until golden. Let cool completely.

Prepare the Praline crunch.

• First prepare Praline Paste. Preheat oven to 300F (150C).
• Place the nuts on a baking sheet and let them toast for 15 minutes.
• Transfer the toasted nuts onto a clean kitchen towel and rub the nuts to remove as much skin as possible. Let them cool.
• In a small saucepan heat sugar and water over medium-high heat until turns golden brown. Stir in nuts to coat with the caramel and transfer the praline to a baking sheet to cool completely. Break the praline into smaller pieces.
• Grind in a food processor until it gets into a thick paste, for about 10 minutes.
• Transfer the praline paste into a bowl and stir in melted milk chocolate. In the end add paillete feuilletine and stir to combine.
• Cut the almond and hazelnut dacquoise into a 7-inch (18 cm) square. Spread the praline crunch on top of it. Freeze until you prepare the chocolate mousse.

Prepare the chocolate mousse.

• In a heat proof bowl add the semi-sweet chocolate and 1  cup (240g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
• Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the melted chocolate and stir to combine. Let the chocolate mixture cool completely at room temperature.
• Whip the remaining 1 1/3 cup (320g) chilled whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined. Transfer mousse into a piping bag fitted with a large plain tip.

Assemble the cake.

• Use an 8-inch ( 20 cm) square ring or a mold like the one I’ve used from Delicake. Line with an acetate sheet for easier removal.
• Place the frozen dacquoise into the middle of the ring with crunchy praline on top. Pipe the chocolate mousse on sides and top. Smooth the top. Freeze for a couple of hours or overnight.

Prepare the cocoa mirror glaze.

• Dissolve gelatin in ¼ cup (60ml) cold water and let it swell for about 5 to 10 minutes.
• In a medium saucepan add sugar and cocoa powder. Stir to combine. Add 1/3 cup (80ml) water and whipping cream, stir slightly to combine and place over medium heat. Bring to a boil and remove from heat.
• Add bloomed gelatin into the hot cocoa mixture and stir until completely dissolved.
• Sieve the glaze to remove any air bubbles and let cool to 95F (35C) before pouring over the frozen cake.
• Take the cake out of the freezer and use a hair dryer to defrost slightly the edges. Remove the cake from the ring and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess.
• Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with paillete feuilletine.  Transfer the cake to a serving platter and refrigerate for 1-2 hours to defrost the cake and set the glaze.

Meanwhile, prepare the chocolate shards.

• Melt 1.5 oz (45g) semisweet chocolate over bain-marie. Remove from heat and add remaining chopped semisweet chocolate for tempering. Stir until melted.
• Spread chocolate evenly into a thin layer on a parchment paper lined baking sheet. Sprinkle paillete feuilletine on top if desired and refrigerate until set. Break into shards and keep refrigerated until ready to use.

Prepare the caramel shards.

• Spread chopped hazelnuts/almonds on a parchment paper lined baking sheet.
• Place water and sugar into a small saucepan and cook over medium heat until sugar dissolves and gets a caramel dark color.
• Pour the caramel over the chopped nuts and let it set.  Break into shards and keep refrigerated until ready to use.
• Decorate the cake with chocolate and caramel shards and enjoy! Keep leftovers refrigerated.

• Prepare the pie dough. In a medium bowl whisk flour with salt and sugar. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
• Wrap in plastic wrap, shape into a disk and refrigerate for at least 1 hour.
• Preheat oven to 350F (180C). Line a baking sheet with parchment paper and set aside until ready to use.
• On a floured surface roll dough to 1/8 inch (3mm) thick. Cut out out 3 1/2 inch (9 cm) circles. Re-roll remaining dough and cut into circles until you run out of dough.
• Place about 1 tsp nutella on one half of the circle and top with chopped hazelnuts and a slice of banana. Brush the edges of the circle with beaten egg and fold the dough over the filling to create a semi-circle. Use a fork to press the edges together to seal.
• Place the pies on the prepared baking tray. Brush the top of each pie with beaten egg and sprinkle the top with brown sugar.
• Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

Prepare the brownie layers.

• Preheat oven to 350 degrees F (180C). Butter the sides and bottom of three  8 inch (20cm) round baking pans. Line the pans with parchment paper.
• Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Stir in the sugar, then remove the bowl from the pan.
• Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in coffee powder, cocoa powder, the vanilla extract then add the flour and salt and stir well. Divide the batter evenly into the prepared pans. Sprinkle on the top of each about 1 tbsp (10g) chopped chocolate around the inner edge of the pans. Bake for about 18-20 minutes.
• Let the brownies cool completely.

Toast the hazelnuts.

• Turn the oven to 325F (160C). Place the hazelnuts on a baking sheet and let them toast for 10 minutes.
• Rub the nuts to remove as much skin as possible. Let them cool completely.

Prepare the meringue layers. 

• Turn the oven to 200F (100C). Line a baking sheet with parchment paper and draw two 8 inch (20 cm) diameter circles.
• Take  ½ cup (75g) toasted hazelnuts and place in the bowl of a food processor. Process until evenly ground. Transfer the the ground hazelnuts into a medium bowl and mix with half powdered sugar (¼ cup -30g) and half granulated sugar (2 tbsp -30g) and flour. Set aside.
• Whip egg whites with a pinch of salt until soft peaks form. Gradually add the rest of powdered sugar and granulated sugar and continue whipping until stiff peaks form, about 7 minutes. Mix in lemon juice. Fold in the hazelnuts and flour mixture.
• Transfer the mixture into a piping bag fitted with a ½ inch (1cm) plain tip. 
• Following the drawn circles, pipe two disks of batter in a spiral.
• Bake the meringue disks for 1 hour and 30 minutes.
• Let them cool completely.

Prepare the chocolate ganache for filling. 

• Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie.
• Cover and let it cool.

Prepare the Nutella frosting.

• Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and refrigerate for 30 minutes.
• Place butter into a mixing bowl and start mixing for about 10 minutes until smooth and creamy. Add sifted cocoa powder and refrigerated chocolate ganache and mix on low until incorporated. Mix in nutella and vanilla extract and mix to combine.
• Transfer the frosting and chocolate ganache into piping bags fitted with ¼ inch (5mm) plain tips.

Assemble the cake.

• On a serving platter pipe a bit of frosting and place one brownie layer. Spread half of chocolate ganache. Add a meringue layer. Spread a bit less than 1/3 of nutella frosting.
• Add the second brownie layer. Spread a bit less than 1/3 nutella frosting.
• Add the second meringue layer. Spread the other half of chocolate ganache. And finally add the last brownie layer.
• Spread remaining nutella frosting on top and sides of the cake.
• Refrigerate the cake for 30 minutes.
• Meanwhile cut the remaining 1 ½ cups (225g) toasted hazelnuts in smaller pieces.
• Press the chopped hazelnuts onto the sides of the cake.
• Refrigerate for another 30 minutes

Prepare the chocolate glaze.

• Place chocolate, butter sugar and milk into a heatproof bowl and melt over bain-marie. Sieve the glaze.
• Place the cake over a smaller bowl or pan, placed in a baking sheet.
• Pour glaze to cover the top and edges.
• Refrigerate for 4-6 hours or overnight. The meringue layers needs to soften slightly, making the cake easier to slice.
• Decorate with Ferrero Rocher truffles, chopped hazelnuts and chocolate chips or curls.

Prepare the praline paste.

• Preheat oven to 300F (150C). Place the nuts on a baking sheet and let them toast for 15 minutes.
• Transfer the toasted nuts onto a clean kitchen towel and rub the nuts to remove as much skin as possible. Let them cool completely.
• In a small saucepan heat sugar and water over medium high heat until turns golden brown. Stir in nuts to coat with the caramel and transfer the praline to a baking sheet to cool completely.
• Break the praline into smaller pieces
• Grind in a food processor until it gets into a thick paste, for about 10 minutes.
• Refrigerate until ready to use.

Prepare the choux pastry.

• Line a baking sheet with parchment paper and draw a 8 inch (20 cm) circle. Flip the parchment paper, make sure the circle line is still visible.
• Preheat oven to 350F (180C).
• Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
• Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.
• Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
• Transfer batter to a large bowl and allow to cool. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds its shape.
• Fit a pastry bag with a large ½ inch (1cm) round tip and pipe two circles of pastry next to each other following the drawn line. Pipe another one overlapping the first two.
• Brush with beaten egg and sprinkle almond flakes over the top.
• Bake for 45-50 minutes until browned and puffed. Turn off the heat and let cool in the oven for 15 minutes with the oven door slightly ajar.
• Remove from the oven and prick with a toothpick to let the steam escape.
• Cool completely on a wire rack.

Meanwhile prepare the Praline Mousseline Creme.

• First prepare the pastry cream. Whisk the egg yolks with sugar until slightly pale.
• Incorporate the cornstarch and flour. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Remove from heat, add vanilla and incorporate 1 tablespoon butter.
• Pour the cream into a clean bowl , cool slightly, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface.
• When completely chilled mix until smooth. Add praline paste and mix until combined. Gradually mix in butter and continue mixing until creamy.

Assemble Paris-Brest.

• Cut the choux pastry in half. Place the bottom part onto a serving platter.
• Transfer the praline mousseline creme into a piping bag fitted with 1M star tip. Pipe 1 line of creme to fill the bottom then top with a thicker and beautiful decorated line of cream.
• Top with the second half of pastry.
• Refrigerate for at least 1 hour before serving.
• Dust with powdered sugar and serve. Keep the leftovers refrigerated.

• Preheat the oven to 350 F (180 C). Line baking sheet with parchment paper.
• In a large bowl mix the butter with sugar and egg yolks until well blended. Add half of the walnuts and hazelnuts, baking powder, flour and chocolate chips.
• Whip egg whites until foamy with a mixer, and gently add them to the walnut and hazelnut mixture.  
• Pour all the mixture onto the prepared baking sheet, and sprinkle the other half of walnuts and hazelnuts all over the cake.
• Bake for 25 minutes. Cut in small squares and serve.