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In a saucepan, heat the milk, then pour over a mixture of the
superfine sugar and egg yolks, beaten until pale. Return to the heat
and heat to 175°F (80°C).
ALMOND CREAM
3½ tablespoons (50 g) unsalted butter
¼ cup (50 g) superfine sugar
½ cup (50 g) ground almonds
1 large (50 g) egg (3½ tablespoons)
In the bowl of an electric stand mixer fitted with a flat beater
attachment, cream the butter with the superfine sugar and ground
almonds. Gradually incorporate the egg. Transfer to a pastry bag.
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FRENCH BUTTERCREAM
¾ cup (180 g) whole milk
8 large (140 g) egg yolks (½ cup plus 1 tablespoon)
3 cups plus 3 tablespoons (180 g) superfine sugar (1)
3½ cups (7 sticks/800 g) unsalted butter
3 large (112 g) egg whites (⅓ cup plus 2 tablespoons)
1 cup plus 3 tablespoons (233 g) superfine sugar (2)
Using the milk, egg yolks, and superfine sugar (1), make a crème
anglaise (see left). In the bowl of an electric stand mixer fitted with a
whisk, gradually add to the butter to the cream while whipping.
Whip the egg whites.
In a saucepan, mix ⅓ cup (78 g) of water and the superfine sugar
(2). When the temperature reaches 250°F (120°C), pour over the
whipped egg whites. Blend in an electric stand mixer at medium
speed until it cools. Then use a silicone spatula to mix the two
mixtures together.
HAZELNUT PRALINE