Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.

Sieve the hot crème anglaise through a chinois, create an emulsion by pouring it slowly over the melted couverture, to obtain a smooth, shiny, elastic texture.
Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge.

Toast the hazelnuts in an oven at 300°F (150°C) for approx. 10 minutes.
Roughly crush the cooled hazelnuts.
Cut the cold butter into small cubes. Using the flat beater in your mixer, mix with the brown sugar and flour to form a dough. Add the crushed nuts, the Éclat d’Or, salt and the scored vanilla pod.
Mix briefly but do not let the dough break up too much.
Store in the fridge or freezer until you are ready.
Bake at 300°F (150°C) with the oven door slightly ajar to ensure an amber coloration.

Once the streusel has been cooked and cooled, weigh it and break it up slightly.
Mix it with the melted couverture and then press it immediately without crushing it.
Store in the fridge.

Make an emulsion by gradually pouring the hot crème anglaise over the melted couverture chocolate.
Immediately mix using an electric mixer to make a perfect emulsion.
Stabilize the emulsion if necessary by adding whipped cream.
Once the mixture is smooth, check the temperature is at 105-115°F (40-45°C) and add the remaining frothy whipped cream.
Pour immediately and freeze.

Melt the ingredients together.
Use a chinois to strain before using the mixture.
To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.

Bring the Absolu Cristal neutral glaze to the boil with water then make an emulsion with the melted couverture chocolate.
Immediately apply using a spray gun at about 175°F (80°C).