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For the hazelnut praline
¾ cup (100 g) hazelnuts
2½ tablespoons (30 g) superfine sugar
½ teaspoon (2 g) fleur de sel
⅓ cup (70 g) cocoa butter
1¼ cups (70 g) feuilletine flakes
For the hazelnut praline cream
½ cup plus 1 tablespoon (150 g) pastry cream
2 tablespoons (30 g) hazelnut praline
½ cup plus 1 tablespoon (150 g) buttercream
For the meringue
6 large (200 g) egg whites (¾ cup plus 1 tablespoon)
¾ cup plus 3 tablespoons (180 g) superfine sugar
1⅔ cups (200 g) confectioners’ sugar
For the toasted hazelnuts
¾ cup (100 g) whole hazelnuts
For the assembly
⅓ cup (50 g) whole hazelnuts
For the pastry cream
Make a pastry cream following the directions on this page.
For the French buttercream
Make a French buttercream following the directions on this page.
For the hazelnut praline
Make a hazelnut praline following the directions on this page.
For the praline cream
In an electric stand mixer fitted with a flat beater attachment, beat
the pastry cream until smooth, then add the hazelnut praline. In a