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Smarties Cookies at Le Trianon and the Royal

(provide a mold whose board may withdraw)
Part 1: the biscuit

2 eggs 60 g sugar
powder 40 g ground hazelnuts (or almonds) 2 tablespoons
30 g flour shaved

melted butter ½ teaspoon baking powder Beat eggs

long the eggs with the sugar mixture to whiten frankly. Add the flour, baking powder, ground hazelnuts and melted butter. Put in a pan (you can cover it with greased greaseproof paper, the release will be easier) and cook about ten minutes.

Part 2: The crispy praline

1 box of pancake

From praline lace (about 50 g)

A tablet pralinoise

Melt tablet pralinoise with possibly a little water or milk. Crumble by hand lace and crepe add the praline (the amount is to taste). Spread the mixture over the biscuit which has meanwhile cooled. Keep refrigerated.

third party: the chocolate mousse

3 bricks of cream 30% fat

3 chocolate pastry (you can take the dark, milk and white)
Sugar

It is important to put the utensils and cream in the fridge before you start: the bowl, electric mixer and cream. Melt a bar of chocolate. While it cools, beat a brick of cream with a little sugar. The whipped up. Add the melted chocolate. Be careful it is not too hot otherwise the whipped cream becomes.

Repeat this process with the other 2 chocolates. In the photo, there are only 2 bricks of cream: dark chocolate and milk chocolate. Spread the different mosses on the cake and chill several hours. Before serving, you can sprinkle with cocoa.