Name: Ultimate Coffee Chocolate Crunch Bar
Ingredients: 120 ml 4 fl oz / 1/2 cup cream; 10 g 1/3 oz ground coffee; 12 g 1/2 oz sugar; 1/2 g gelatin leaves (soaked in cold water for 15–20 minutes); 1 g orange peel; 80 ml 24/5 fl oz / 4/5 cup cream; 30 g 1 oz milk chocolate; 1/2 g gelatin leaves (soaked in cold water for 15–20 minutes); 65 g 23/10 oz egg whites; 20 g 2/3 oz sugar; 55 g 2 oz hazelnut powder; 55 g 2 oz icing sugar, more as needed; 20 g 2/3 oz crushed hazelnuts; 80 ml 24/5 fl oz / 4/5 cup cream; 20 g 2/3 oz egg yolks; 8 g 1/3 oz sugar; 40 g 11/3 oz dark chocolate; 30 g 1 oz milk chocolate; 175 g 61/5 oz milk chocolate; 70 ml 22/5 fl oz / 3/10 cup hazelnut oil; 50 g 13/4 oz chopped hazelnuts

Ingredients

Scale

Coffee Chantilly

120 ml 4 fl oz / 1/2 cup cream
10 g 1/3 oz ground coffee
12 g 1/2 oz sugar
1/2 g gelatin leaves (soaked in cold water for 15–20 minutes)
1 g orange peel

Chocolate Chantilly

80 ml 24/5 fl oz / 4/5 cup cream
30 g 1 oz milk chocolate
1/2 g gelatin leaves (soaked in cold water for 15–20 minutes)

hazelnut dacquoise

65 g 23/10 oz egg whites
20 g 2/3 oz sugar
55 g 2 oz hazelnut powder
55 g 2 oz icing sugar, more as needed
20 g 2/3 oz crushed hazelnuts

Chocolate Cream

80 ml 24/5 fl oz / 4/5 cup cream
20 g 2/3 oz egg yolks
8 g 1/3 oz sugar
40 g 11/3 oz dark chocolate
30 g 1 oz milk chocolate

Hazelnut Chocolatc glaze

175 g 61/5 oz milk chocolate
70 ml 22/5 fl oz / 3/10 cup hazelnut oil
50 g 13/4 oz chopped hazelnuts

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Instructions

Prepare coffee and chocolate Chantilly 1 day ahead.
For coffee Chantilly, warm cream to 80°C (176°F) and add ground coffee. Mix well for 3 minutes. Strain coffee cream through a sieve. Replenish cream to make up 120 ml (4 fl oz / 1/2 cup). Stir in sugar, gelatin and orange peel. Refrigerate overnight. For chocolate Chantilly, warm cream to 80°C (176°F) and add milk chocolate. Mix well until smooth. Stir in gelatin. Refrigerate overnight.
Preheat oven to 175°C (350°F). Line a baking tray. Prepare éclair mould. Set aside. Prepare hazelnut dacquoise. Using a hand mixer, whisk egg whites in a mixing bowl until egg whites start to foam. Add 10 g (1/3 oz) sugar. Continue whisking until stiff peaks form. Add remaining sugar and continue to whisk until meringue is smooth and shiny. Add hazelnut powder and icing sugar. Mix well.
Transfer batter to a pastry bag. Pipe batter into éclair shapes similar to the size of the éclair mould on prepared baking tray. Top with crushed hazelnuts and dust with icing sugar. Bake in oven at 175°C (350°F) for 15 minutes. Remove from heat.
Set aside to cool completely. Prepare chocolate cream. Combine cream, egg yolks and sugar in a saucepan. Heat mixture to 80°C (176°F). Add dark chocolate and milk chocolate and mix until smooth. Pour into éclair mould immediately. Place hazelnut dacquoise on chocolate cream. Store in freezer. Prepare hazelnut chocolate glaze. Melt milk chocolate over low heat. Stir in hazelnut oil and chopped hazelnuts. Pour hazelnut chocolate glaze onto frozen hazelnut dacquoise.
Pipe with coffee Chantilly and chocolate Chantilly. Decorate as desired.