Sweet pastry dough and glaze
Using an electric mixer fitted with the paddle attachment, mix together the butter, icing sugar, ground almonds and salt.

Emulsify by adding the eggs, then incorporate the flour.
Refrigerate the dough for at least 4 hours.
Roll out the dough to 2 mm thick and use it to line 10 greased De Buyer 7.5 cm-diameter perforated tart rings. (Ref: 3099.03).
Place the tartlets on a perforated baking sheet covered with a silicone mat.
Place in the freezer for 1 hour.
Preheat the oven to 160°C and bake the tartlets for 20 minutes with the oven door slightly ajar.
Remove the rings and return the tartlets to the oven to cook for a further 5 minutes.
Leave the tartlets to cool, then spray or, using a pastry brush, carefully brush with the glaze.
Turn the oven temperature up to 200°C and return the tartlets to the oven for 5 minutes.

Hazelnut cream
Cream the butter, then mix in the sugar and the ground hazelnuts.
Emulsify with the eggs.
Stir in the rum.
Fill each tartlet with 12 g of the cream and arrange six toasted hazelnut halves on top.
Bake for 15 minutes at 160°C.

Creamy caramel
In a saucepan, cook the sugar with the glucose at 180°C.
Decuire the caramel with the cream and milk.
Cook at 106°C, then stir in the butter and fleur de sel.
Set aside the caramel and leave it to cool to 30°C, then pour it over the cooked hazelnut cream.

Hazelnut praline
Make a syrup with the sugar and water.
When the temperature reaches 120°C, add the hazelnuts and stir until the sugar crystallises.
Caramelise until it reaches the desired colour.
Once the caramelised hazelnuts have cooled, make the praline.
Pour the praline into the cups of a 4 cm-diameter half-sphere mould (Ref: 1961.02), then freeze.

Milk chocolate discs
Temper the chocolate.
Using a rolling pin, roll the couverture out between two dipping sheets.
Cut out discs 7 cm in diameter.

Whipped hazelnut ganache
Mix the water and the gelatine.
Heat the 200 ml of cream then stir in the gelatine.
Pour over the hazelnut paste and the couverture and mix together.
Add the 400 ml of cold cream while continuing to mix.
Refrigerate for 12 hours.
Whip half of the ganache. (Set aside the other half for the decoration.)
Transfer it to a piping bag and pipe into the bottom of the half-sphere moulds (ref 1961.01) then add the praline insert.
Smooth and freeze.