Hazelnut dream

-Mix all the ingredients in a planetary mixer with the paddle attachment.
-Roll out the dough between two sheets of parchment paper to a thickness of 3 mm and let it rest in the fridge.  
-Create some disk with a diameter of 6,5 cm, place them on trays previously covered with microperforated forosil mat.
-Bake in the convection oven with the valve open at 160°C for 10-13 minutes.

-Mix all the powder ingredients with a whisk.
-Add the egg whites and then the melted butter and keep mixing until you obtain a smooth dough.
-Pour the mixture into the cylindrical silicone moulds (4cm diameter) filling to 5 mm.
-Bake in the static oven with closed valves for 8 minutes at 180°C.

- Sligthly blend Fruttidor, add JoyCream Malaga (trying to add more raisin than sauce), blend again.
- Mix lukewarm water and Lilly Neutro
- Pour it over baked financier in the same mould (total height: 2,5 cm)
- Put it in the blast chiller

-Melt the chocolate at 45°C
-Warm the liquids (1) at about 20°C
-Add the chocolate and mix with the whisk or an immersion blender creating a fluid ganache
-Semi whip the cream (2) with LILLY NEUTRO and the water (2). 
-Add to the ganache (with a temperature of 25-30°C) the cream in two times and gently mix with a whisk or a rubber spatula depending on the consistency you want to obtain.

- Add the chocolate and mix with the whisk or an immersion blender creating a fluid ganache.
-Semi whip the cream (2) with LILLY NEUTRO and the water (2).
-Combine the water with MIRROR NEUTRO and bring to a soft boil.
-Add the chocolate and mix with an immersion blender.
-Let it crystalize in the fridge for at least 4 hours.
-For the use: warm the mixture at 35-40°C and glaze the mousse or the bavarois at a temperature of -18/-20°C.