Ingredients

Caramel cream (prepared 10 hours in advance)
Sugar 100g
Water 30g
Boil syrup until amber
Whipping cream 100g
Salt 2g
Gelatin 5g
Whipping cream 550g
Refrigerate for 10 hours

Coffee chiffon cake
4 eggs
Vegetable oil 40g
Espresso 60g
Cake flour 75g
Sugar 70g
Bake at 150°C (302°F) for 50 minutes

Chocolate hazelnut crisp
Hazelnut Praline(50%) 55g
Dark Chocolate 20g
Pailleté feuilletine 50g

Caramel walnuts
Gold leaf