Praline Fool

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to boil the cream.

2. 2

   In a small bowl, whisk together the egg yolks. Gradually add the hot cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.

   Tip: Use a heatproof bowl to whisk the eggs.

3. 3

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: Use a thermometer to check the temperature; it should be around 60°C.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter until melted.

   Tip: Be patient, as this step can take a few minutes.

5. 5

   Strain the mixture into a clean bowl to remove any egg solids.

   Tip: Discard the egg solids.

6. 6

   Stir in the blond cake flour until well combined.

   Tip: Use a spatula to scrape the bottom of the bowl.

7. 7

   Pour the praline topping (see below) into individual serving cups or a large serving dish.

   Tip: Use a spatula to spread the topping evenly.

8. 8

   Pour the cream mixture over the praline topping.

   Tip: Use a spatula to create a decorative edge.

9. 9

   Refrigerate the fool for at least 2 hours or until set.

   Tip: You can garnish with fresh raspberries before serving.

10. 10

    Just before serving, sprinkle the praline topping with additional praline crumbs if desired.

    Tip: Use store-bought praline crumbs or make your own (see below).