The Piedmond caramel - hazelnut Dacquoise, creamy Cointreau and caramel, Cointreau and gianduja milk mousse (Le Piémond caramel - Dacquoise noisette, caramel onctueux au Cointreau, mousse lactée giandujas au Cointreau) from Entremets Petits Gâteaux Fusion (page 204) by Jean-Michel Perruchon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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