Combine the water, salt and 500g of flour and knead, then leave to rest in the refrigerator. Work the softened Risolì with the rest of the flour and form a loaf, then leave to rest in the refrigerator. Roll out the dough with the pastry sheeter and use it to cover the loaf of Risolì. Perform the classic 3-4-3-4 folding sequence, resting in the refrigerator between steps. Roll out the dough to a thickness of 2 mm and bake in the oven at 180°C for 20 minutes, with a weight on top to avoid bubbles. Once baked, coat lightly with cocoa butter to seal.

Whisk the yolks, slowly pouring in 150g of sugar brought to 121°C with 80g of water, add the softened Risolì and cocoa mass, mixed with the melted coating; separately whisk the whites heated to 55°C with the remaining granulated sugar, and mix the two preparations with a downward motion.

Whisk the yolks, slowly pouring in 150g of sugar brought to 121°C with 80g of water, add the softened Risolì hazelnut paste and softened gelatine sheets; separately whisk the whites heated to 55°C with the remaining granulated sugar, and mix the two preparations with a downward motion.

Caramelise the puff pastry and cut to 8 cm. Use a pastry bag to apply the chocolate mousse, position another square of pastry and apply the hazelnut mousse. Position the final square and decorate as desired.

NO. PORTIONS:
20 pieces

BAKING
180° for 20 minutes

STORAGE
2 days at +4°C

STORAGE AT -18°C
1 month