Twelve Strokes of Midnight

As needed Crispy wheat flake cereal

Make the streusel, crémeux and the 35% intense whipped ganache.
Make the sponge and place 80g in a 16cm ring.
Sprinkle with 30g of baked streusel.
Bake at 340°F (170°C) for approx. 15 minutes.
Beat the Azélia 35% intense whipped ganache, then put 150g into each 14cm silicone mold.
Spread it around with large, random movements and then use a warm spoon to give it an uneven texture.
Freeze.
Using a pastr y bag fitted with a 13mm smooth round nozzle, pipe 115g of Caraïbe 66% intense crémeux onto the sponge (be careful not to pipe it out too deep).
Freeze.
Make the Caraïbe 66% Absolu spray glaze, then use a spray gun to spray the Azélia 35% intense whipped ganache rounds.
Store in the freezer.
Place the sponge with the crémeux in a 16cm ring lined with acetate.
Make the 66% hazelnut praliné crème anglaise mousse and put 240g straight on the dessert.
Gently put in place the disk of Azélia 35% intense whipped ganache, making sure it is level with the top of your dessert.
Freeze.
Turn out the desserts, make the Absolu spray and then apply a thin layer to the whole dessert using a spray gun.
Sprinkle on a few pieces of crispy wheat flake cereal.
Make the candied hazelnuts. Randomly arrange 6 hazelnuts and 6 Equinoxes on each dessert.