Praline mousseline cream

1/2 vanilla pod
250 ml full-fat milk
3 egg yolks
40 g golden caster sugar
15 g cornstarch
pinch of sea salt
150 g butter, soft room temperature
120 g of praline

Prepare custard. Put vanilla pod in the pot with the milk, and heat until the milk starts to show smoke.

In the meantime, in a bowl, using a hand whisk, mix the eggs, sugar, cornstarch, and salt with a whisk. While continuing to stir, add a bit of heated milk. Stir. Then add a little more and mix. And so another 2-3 times. When the egg mixture is more liquid, pour it into the pot with the remaining milk.

Pour the mixture into a pot and heat on medium heat, stirring constantly, until the curd thickens. When you get big, slow bubbles, stirring for another 20 seconds. Then, immediately pour the curd into a clean bowl and put the bowl in an ice-cold water bowl to cool completely. 

When the cream is cool, put butter and whisk with the paddle attachment in the mixer bowl for 2 minutes. Add 120 g praline and whisk in thoroughly, and that's it. With the mixer running, in 4 parts, add the custard. When all is added, change the paddle attachment to whisk and continue to whisk on a medium speed for 3-4 minutes until silky and smooth.