Praline long-life cream

Caramelize the sugar evenly until golden brown. Add the roasted hazelnuts and mix with the caramel. Spread the mixture onto a baking tray lined with parchment paper and let it cool completely.

Crush the cooled hazelnut brittle and grind it finely until a smooth, oily paste forms.

Add the melted, tempered couverture and process into a smooth praline paste.

Lightly whip the softened margarine and the pliable fondant until slightly airy.

Gradually add the hazelnut praline paste.

Mix until the cream is smooth and homogeneous.

Use the praline long-life cream immediately or keep well covered and refrigerated.

Store at 2–5°C or freeze at -18°C.