Yield: Yields four 8-inch layers, plus three cookies for doneness testing, 7 cups mousse, and 12 candied hazelnuts.
For this recipe, you’ll need a couple of pieces of special equipment: a pastry bag with a 1/2- inch plain tip and a 1/4-inch star tip; an 8-inch tracing template, such as a tart pan bottom or a cardboard cake circle; and pointy wooden toothpicks (the flat-sided kind don’t work) for spearing the hazelnuts.
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