Progres with Grand Marnier Iv (Assembly)

1 x Noisette Biscuit **

1 x Buttercream **

1 x Mousse **

-----------------------------------SYRUP----------------------------------- 4 oz Water

4 oz Sugar

1 oz Grand Marnier

-------------------------------CREME NOISETTE------------------------------- 1/4 x Buttercream (from above)

1 oz Hazelnut paste OR

1 oz Almond paste

1 ts Kirsch

------------------------------CHOCOLATE CREAM------------------------------ 3/4 x Buttercream (from above)

12 oz Chocolate, semi-sweet

** Recipes for these ingredients are found elsewhere in this packet. Syrup: ====== In a small saucepan, bring the water and sugar to a boil. Take off of the heat and cool in refrigerator. Add Grand Marnier to cooled syrup and reserve. (Note: three-fourths of this syrup-Grand Marnier mixture will be used in the mousse; the remainder will be used to bunch the various layers of the Progres.) Creme Noisette: =============== Put the hazelnut paste and Kirsch into a bowl and mix with a spatula. Add 4 ounces of buttercream and blend well. Refrigerate for 5 minutes.

Chocolate Cream: ================ Melt the chocolate, then cool. Add half of the chocolate to the buttercream. Mix well, then add remainder of the chocolate (must be done in steps or cream will break). Refrigerate. Assembly: ========= Remove the biscuit from the refrigerator and cut it to the shape of the mold. Put bottom biscuit into mold and brush with syrup. Spread layer of creme noisette on top of syrup. Refrigerate for 2 minutes. Add a layer of mousse, then place top biscuit on mousse. Brush with syrup again, then spread with a layer of chocolate cream. Freeze for 5 - 30 minutes. Pipe layer of chocolate cream on top. Unmold and serve on tray with garnish of sugar and real flowers. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA