Individual hazelnut praline succès cakes

Separate the egg yolks from the whites. Whisk the yolks with 60 g of sugar and the cornflour. Heat the milk and gradually whisk it in. Return to the pan and bring to the boil, stirring until thick. Off the heat, mix in the gram-measured praline paste and hazelnut butter. Spread in a shallow dish, cover the surface and cool slightly. Chill for about 60 minutes until completely cold. Make the biscuits meanwhile.

Heat the oven to 170 °C. Whisk the whites, gradually adding 30 g of sugar once foamy. Sift the ground hazelnuts with 100 g of icing sugar and gently fold in. Pipe equal-sized discs in pairs onto lined trays with space between. Scatter with chopped caramelised hazelnuts. Bake the trays in turn for about 30 minutes per batch until dry and lightly golden. Cool completely on a rack.

Let the butter soften. Let the custard and softened butter reach a similar temperature. Whisk the custard smooth, then gradually beat in the butter to make a silky mousseline. In a bowl, mix the spoon-measured praline paste and hazelnut butter for the centre.

Turn over one disc from each pair. Pipe mousseline onto the bases, keeping a little for the tops. Put the praline mixture in the centre of the cream and cover with the other discs. Pipe the reserved cream in small peaks on top. Sift over 10 g of icing sugar and refrigerate for about 60 minutes before serving.