Hazelnut Praline Mousse Filling

Into a mixing bowl, pour the cream and refrigerate for 15 minutes. (Chill a handheld mixer’s beaters alongside the bowl.) Starting on low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until it mounds softly when dropped from a spoon. Be careful not to overwhip because it will be mixed a lot more when combined with the praline paste.