Hazelnut Cream

Préparation

Étape 1 : Toast the hazelnuts

Preheat the oven to 170°C. Spread the hazelnuts on a tray and toast for 8 to 10 minutes until golden and fragrant.

Let them cool slightly, then rub between your hands to remove the skin. Keep a handful for decoration and blend the rest finely.

Étape 2 : Heat the milk

In a saucepan, heat the milk with the cream, hazelnut powder and vanilla extract.

Bring gently to a simmer without boiling, then turn off the heat and infuse for 10 minutes so the hazelnut flavours the milk.

Étape 3 : Make the cream

In a bowl, whisk the egg yolks with the sugar and cornflour until the mixture whitens.

Pour the flavoured milk in a thin stream over the yolks while whisking, then pour everything back into the saucepan and thicken over low heat, stirring constantly, for about 5 minutes.

Étape 4 : Pour and chill

Place a spoonful of liquid caramel at the bottom of each dessert glass.

Pour the cream on top and smooth the surface. Chill the glasses in the fridge for at least 2 hours so the cream sets.

Étape 5 : Decorate and enjoy

Just before serving, roughly chop the reserved hazelnuts.

Scatter the cream with toasted hazelnuts and a drizzle of caramel. Serve well chilled. The cream keeps for 2 days in the fridge, covered.