Glamour Puds

Eric Lanlard from Channel 4 show Glamour Puds creates a symphony of flavours with his pudding - Symphonie

• 125g egg white
• 200g caster sugar
• 250g unsalted butter
• 65g double cream
• 10g instant coffee
• 250g roasted hazelnuts

For the chocolate mousse

• 125g egg yolks
• 65g caster sugar
• 65g double cream
• 270g dark chocolate
• 325g double cream

For the chocolate glaze

• 75g dark chocolate
• 75g pate a glacer (glazing chocolate)
• 15g of cocoa butter
• 70g milk
• 35g sugar syrup

How to make Symphonie

1. The day before make the meringue: Sieve the icing sugar and ground almonds. Roast the hazelnuts in the oven and chop them roughly. In a saucepan melt sugar and water till 120°C. Whisk the egg whites to a peak and slowly pour the hot sugar syrup into it and keep mixing til cool. With a large spoon, gently add the icing sugar, almonds and hazelnuts.

2. Put mixture in a piping bag and pipe a disc slightly smaller than the chef ring you're using. Cook at 100°C for 2-3 hours till very crunchy.

3. For the coffee cream: Heat the sugar with 100ml of water to 120°C. Whisk the egg whites on full speed to a peak and pour the hot syrup over. Whisk till cool.

4. In a saucepan heat the cream and dissolve the coffee into it. Pour the cream over the butter in a large bowl and mix well till you get a nice creamy texture. Add the hazelnuts and gently fold over the cooked meringue.

5. For the chocolate mousse: Boil the water and sugar. Whisk the egg yolks on full speed. Pour the hot sugar syrup over the yolks and keep mixing till the mixture is white and fluffy (this is a 'pate a bombe'). Whisk the cream to a peak (using an electric hand whisk at medium speed).

6. Melt the chocolate over a bain marie or in the microwave. Gently heat up the cream and add it to the chocolate. Whisk the 'pate a bombe' by hand and gently fold in the cream.

7. Start building the cake: Place the meringue in a steel ring. Pipe a layer of coffee cream half way up using a piping bag. Then pipe to the top to with the chocolate mousse. Place in a fridge or freezer to set.

8. For the chocolate glaze: Melt the chocolate, pate a glacer and cocoa butter. Heat up the milk and sugar syrup and add it gently to the chocolate.

9. To glaze: Take the ring off using a blow torch. Place the cake on a wire rack. Pour the glaze all over the cake and level it off with a palette knife. Put it back in fridge to set. Gently place it on a serving dish or stand and decorate with gold leaves and chocolate bits.

© Eric Lanlard