Instructions for the hazelnut bavaroise:

1. Beat Damco custard powder Top R with water to a smooth custard with the whisk at the 3rd speed for 4 minutes.
2. Mix Damco mousse fond neutral with the water and stir it into the custard.
3. Melt the Chocuise souplesse hazelnut at 40°C and stir this into the custard mass as well.
4. Finally, fold in the whipped cream in 2 stages.

Instructions for sponge cake:

1. Mix everything in a machine with the whisk at the highest speed for 8 minutes until light and airy and then run until it is light and airy at the lowest speed for 2 minutes.
2. Spread thin slices of it and bake. 

Instructions for the filling:

1. First add a small amount of the Frucaps cinnamon-pear fruit filling to the cream and mix, being careful to maintain the structure of the cream.
2. Once mixed, mix in the rest of the filling with a spatula.

Instructions for the hazelnut mirror glaze:

1. Soak the gelatin in plenty of water.
2. Boil the cream (35% fat), fold this into the melted Chocuise souplesse hazelnut and stir with a spatula.
3. Squeeze out the gelatin and stir it into the mass.
4. Then add Frucaps cold mirror glaze neutral and, when the mirror glaze is smooth, stir in the hazelnut pieces.

Putting it all together:

1. Place the sponge cake in the mold and pipe the hazelnut bavaroise on top.
2. Place another sheet of sponge cake and pipe the filling onto it.
3. Fill with the hazelnut bavaroise and finish the cake with  sponge cake.
4. Freeze the cakes.
5. Cut the cakes to the desired size, top with the hazelnut mirror glaze and finish to your own preference.