Praline Cream

Preparation

Step 1

Start by toasting the chopped hazelnuts in the oven at 180°C (350°F) for 8 minutes. Meanwhile, soak the gelatin sheets in a bowl of cold water for 10 minutes. In a saucepan, gently heat the milk with half of the heavy cream and the praline paste over low heat, whisking until the praline is completely melted and the mixture is smooth. Bring to a simmer, then remove from heat.

Step 2

In a large mixing bowl, whisk the whole eggs, egg yolks, and sugar until the mixture lightens and becomes frothy, about 3 minutes. Pour the hot praline milk in a thin stream over the egg-sugar mixture while whisking constantly to avoid cooking the eggs. Return everything to the saucepan and cook over low heat, stirring continuously with a spatula until it reaches 83°C (180°F) — the cream should coat the spatula. Remove from heat immediately.

Step 3

Off the heat, add the squeezed gelatin and stir until fully dissolved. Add the remaining cold heavy cream and blend with an immersion blender to smooth the mixture. Divide the cream among 6 ramekins, filling them three-quarters full. Refrigerate for at least 4 hours, preferably overnight.

Step 4

Prepare the caramelized hazelnuts. In a small non-stick pan, melt 20 g of sugar with a spoonful of water until a golden caramel forms. Add the toasted hazelnuts and a pinch of flaky sea salt, stirring quickly to coat them evenly. Spread them on a sheet of parchment paper and let them cool and harden.

Step 5

When ready to serve, remove the ramekins from the refrigerator. Roughly crush the caramelized hazelnuts and generously sprinkle them over each cream. Serve well chilled, optionally with a dollop of lightly sweetened whipped cream to contrast with the crunchy hazelnuts.