l'envol de pierre marcolini
http://www.cestmafournee.com/2016/12/lenvol-de-pierre-marcolini.html
mousse melted quickly - need egg white / gelatin
orange cap insert too large, sponge layer too thin, unable to fit all on and had to whittle some sponge off. - next time do single layers of each, cut with circles so rectangular layers seen only, not domes.
nougatin possibly too thick, it became chewy in the mouth, it was perceptible and not crispy as imagined. absence of pectin? - roll out thinner, smaller nuts, bake longer? don't freeze?
orange flavour of insert lost, overridden by chocolate flavours. no interplay of flavours, was halfway between orange chocolate block and chocolate mousse with toffee bits thrown in.
if no serviette, better have biscuit base, easier to serve, clean and tidy
half marks to presentation, need a lot more work on presentation, not homogenous enough. haphazard, rough work.
although each part is not very sweet by iteself, when put all together, they were sweet enough and heavy enough a dessert. would decrease orange insert and add an extra dark chocolate biscuit layer, like brownie biscuit texture.