Heat fan oven at 300F - 150°C.
Line a baking a tray with a silicone baking mat (or baking paper), lay on an 8 inches - 20 cm square pastry ring and set aside.
In a bowl, mix and sift the powders.
In another bowl, beat the eggs with sugars until well combined.
Gradually, add powders, mixing well with a whisk.
Then, add melted butter and heavy cream.
Pour the mixture in a pastry bag and pipe 8/8.5 oz (220/235 g) inside the square ring.
Bake for 14 minutes.
Out of the oven, remove the ring and let completely cool.
Soak gelatin in cold water.
In a sauce pan, heat heavy cream with salt and set aside.
Make a dry caramel with sugar.
Remove from the heat, deglaze the caramel with hot cream, stirring constantly.
Place the pan on the heat again and bring the mixture until 217F-103°C.
Cook at 217F-103°C for a generous minute.
Sift the caramel sauce and let cool until 158F-70°C.
Add gelatin (wringed if sheets, melted if powder) and gradually add the butter.
Mix with a hand blender for a couple of minutes.
Cover with cling film and let cool until 68-77 F-20-25°C.
Soak gelatin in cold water.
In a mixing bowl, combine egg yolks with sugar and at the same time, heat heavy cream.
Prepare a “crème anglaise”, cooking until 180F-82°C, stirring constantly.
Out of the heat, add gelatin (wringed if sheets, melted if powder) to the custard, mix with a spatula and pour the mixture over the peanuts praline paste.
Mix with a hand blender for a couple of minutes, cover with cling film and let cool until 90 F-33°C
Cut from the cocoa biscuit a square, 6 inches-16 cm on each side and leave the biscuit inside the square pastry ring.
Pour 6 oz-170 g of caramel over the biscuit and refrigerate until the caramel is completely set (about 90 minutes).
Then pour 8.5 oz-240 peanuts custard over the caramel and refrigerate until completely set (about 2 hours).
Cover the pastry ring with cling film and freeze for at least 24/36 hours.
Soak gelatin sheets in cold water.
In a small bowl, combine corn starch with sugar( II) and set aside.
Make a dry caramel with sugar (I) and bring to a boil water with heavy cream.
Out of the heat, add in the boiling mixture (water/heavy cream) stirring constantly.
Add the mixture cornstarch/sugar and bring to the boiling point.
Cook for about 1 minute, stirring constantly.
Pour the caramel in a jar and let cool until about 160F-70°C.
Add gelatin (wringed if sheets, melted if powder) and mix with a hand blender for a couple of minutes.
Cover with cling film and refrigerate for about 12 hours.
Heat and blend the caramel glaze until 86F-30°C, pour it in the centre of the square ring.
Turn the ring so that all the surface il covered by the glaze.
Refrigerate for about 5 minutes to set.
Remove the ring and trim the edges as needed.
Cut the cake in 8 equal parts.
Refrigerate 6/8 hours to thaw the entremet.
Decorate with chocolate decorations, gold leaf and serve.