---
title: Hazelnut Feuilletine Crunch (No Cocoa Butter)
yield: 400%g
---

= Preparation

If using @praline{180%g} that is oily, stir vigorously before measuring to incorporate nut oils.

= Melting & Mixing

Gently melt @milk chocolate{120%g} in a #microwave{} (30-second bursts) or over a #double boiler{} until it reaches 45°C.

Whisk the hazelnut praline paste and softened @butter{15%g} into the melted chocolate until perfectly smooth and emulsified.

= Adding Texture

Gently fold in @salt{1.5%g} and @waffle cones{80%g} using a #spatula{}. Mix carefully to avoid crushing the flakes.

= Assembly

Spread the mixture immediately onto a baked and cooled #hazelnut joconde sponge{} inside a #20 cm square cake frame{}. 

Use an #offset spatula{} to press the mixture firmly into the corners and level the surface.

Place the base in the #fridge{} for ~{30%minutes} to allow the chocolate to set firmly before adding the mousse layer.

= Substitutions

If feuilletine is unavailable, replace with 80 g of crushed @waffle cones{} or @corn flakes{}.