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For the meringue
In the bowl of an electric stand mixer fitted with a whisk, whip the
egg whites with the superfine sugar. Using a silicone spatula, gently
fold in the confectioners’ sugar. Transfer to a pastry bag fitted with a
⅜-inch (18-mm) plain tip and pipe lines of meringue on a baking
sheet lined with parchment paper. Preheat the oven to 200°F (90°C).
Dust the meringues with cocoa powder and bake in the oven for 1
hour.
For the French buttercream
Using the milk, superfine sugar, and egg yolks, make a crème
anglaise following the directions on this page.
In an electric stand mixer fitted with a whisk attachment, while
whisking, gradually pour the pastry cream over the butter.
For the Italian meringue
In a saucepan, heat 3 tablespoons (40 g) of water and the superfine
sugar to 250°F (121°C). In a mixing bowl, whip the egg whites, then
pour the sugar mixture in a thin stream over the egg whites. Mix the
buttercream and the Italian meringue. Refrigerate for 2 hours.
For the pastry cream
Make a pastry cream following the directions on this page.
For the cocoa nib praline
Make a cocoa nib praline following the directions on this page.
For the chocolate praline cream
In an electric stand mixer fitted with a flat beater attachment, beat
the pastry cream until smooth, then add the cocoa nib praline and
the chocolate, previously melted in a bain-marie.
In a separate bowl, whip the buttercream until smooth. Gently
combine with the first mixture. Set aside in a gastronorm pan and
refrigerate for 1 hour.
For the vanilla Chantilly cream