500gdouble cream35% beaten until it looks like thick yogurt
Biscuit: Preheat the oven to 170 οC. In medium speed, beat the egg whites and the caster sugar into meringue. Mix the icing sugar with the powdered hazelnuts and fold this mixture into the meringue. Spread the mixture onto a baking sheet lined with parchment paper forming a rectangle measuring approximately 40×25cm and bake for 25-30 minutes.
Praline: In a non stick pan bring water and sugar to the boil and add the whole 20090322-1378hazelnuts. Start stirring until they caramelize. In the beginning they will be all white and crusty, but the sugar will slowly melt again and form caramel. It is a process that needs a bit if patience and a lot of stirring! When the hazelnuts are ready pour them on a baking sheet lined with parchment paper and let them cool. Then process them in the blender until they form a paste called praline.
Chocolate and praline cream: Melt the chocolate in a bain marie or in the microwave and mix in the praline. When the mixture has cooled down to 38-40 oC (it has to feel tepid when you dip your finger into it) fold it gently into the double cream with a spatula.
Assemblage: Cut the biscuit into 25χ10 cm rectangles. Spread some of the cream at the bottom of an oblong cake tin and add the first piece of biscuit. Continue alternating cream and biscuit until you finish you r ingredients, but make sure the last layer is a biscuit one.
Refrigerate for at least 3 hours until it is set. To take the sweet out of the tin, dip it in hot water. You can garnish with caramelized hazelnuts if you want.