Hazelnut Cream

Preparation

Step 1: Toast the hazelnuts

Toast the whole hazelnuts in a pan over medium heat, without fat, stirring regularly until they release a roasted nutty aroma.

Leave to cool, then chop roughly. Set aside a handful for the final decoration and keep the rest for infusing the milk.

Step 2: Infuse the milk

In a saucepan, heat the milk with the cream, the chopped hazelnuts and the hazelnut paste over low heat.

Leave to infuse off the heat for about ten minutes, then strain through a fine sieve to obtain a well-flavoured hazelnut milk.

Step 3: Prepare the egg base

In a mixing bowl, whisk the egg yolks with the sugar and cornflour until the mixture turns pale.

Pour the hot hazelnut milk into the yolks in a thin stream, whisking constantly to temper the mixture.

Step 4: Thicken the cream

Return everything to the saucepan and thicken over low heat, stirring constantly, until the cream coats the back of a spoon.

Off the heat, immediately pour into the glasses to stop the cooking and leave to cool.

Step 5: Chill and serve

Place the glasses in the fridge for at least 2 hours so the cream sets to a firm, silky texture.

Before serving, sprinkle with the toasted chopped hazelnuts. Enjoy well chilled.