2 hr 30
By Pierre Hermé
The essence of this milk chocolate, praline, and Piedmont hazelnut cake is the contrast between the milk chocolate and the varied crispy, crunchy, smooth, and melting textures—and the complex sensations they give.
On a baking sheet covered with parchment paper, spread the hazelnuts out in a single layer and roast them at 320°F (160°C) for 20 minutes. Using a sieve, remove