Chocolate Praline Mille Pie

Whisk together yolks and sugar well.  

Boil cream and milk, gently pour into yolks while whisking to temper.  

Return egg mixture to the heat, cook on low while stirring to 185F.  

Pour over chocolate and praline paste, buzz with emersion blender to combine, strain. 

Set in the refrigerator for several hours before using. 

Melt sugar and water, add butter and salt, emulsify.  

Brush between 3 layers of brick dough and cut into 12 slices evenly.  

Bake on parchment lined sheet tray that has been sprayed liberally at 320F Fan 2 15-20 min. 

Stir everything together until shiny, smooth and emulsified. You can buzz with an immersion blender if needed.  

Whip everything to stiff peak before service.

Set up a dry sheet tray lined with a silpat.  

Boil sugar and water. 

Add hazelnuts, stir constantly, cook until crystallized.  

Continue to cook until the sugar breaks down and caramelizes.   

Transfer to silpat. 

With gloved hands, spray a little pan spray on your gloves and carefully separate the candied hazelnuts.  

With a sharp knife cut the hazelnuts in half approximately.