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separate bowl, whip the buttercream until smooth. Gently combine
with the first mixture. Set aside in a gastronorm pan and refrigerate
for 1 hour.
For the meringue
Make a meringue following the directions on this page, but without
the cocoa powder. Pipe cylinders of different lengths using a no. 18
plain tip.
For the toasted hazelnuts
Preheat the oven to 200°F (150°C), put the hazelnuts onto a baking
sheet, and bake in the oven for 15 minutes.
For assembly
Pipe five cylinders of praline cream. Place a meringue cylinder
between each praline cream cylinder. Garnish with hazelnut praline
between each cylinder. Dust with a little grated hazelnut.
Add a couple of toasted hazelnuts pieces and skins.