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In a bowl, mix the cream, mascarpone, superfine sugar, and vanilla
with an immersion blender. Pass through a conical sieve and transfer
to a pastry bag.
For the chocolate caramel
In a saucepan, heat the ¾ cup plus 1 tablespoon (180 g) of glucose
powder (1) to 370°F (190°C). In another saucepan, heat the cream,
milk (1), superfine sugar, and the ⅔ cup (140 g) of glucose powder.
Pour this mixture over the glucose heated to 370°F (190°C). Cook at
220°F (105°C), then let cool to 160°F (70°C). Add the chocolate,
butter, and fleur de sel. Finish with the milk (2). Mix it all with an
immersion blender, pass through a conical sieve, and refrigerate.
For assembly and finishing
Using a pastry bag fitted with a ½-inch (12-mm) tip, create a line of
chocolate praline cream. Place one meringue cylinder on each side.
Pipe a line of vanilla whipped cream in the center, then strokes of
cocoa nib praline and caramel using a pastry bag without a tip.
Finish by adding some chocolate shavings.