Instructions: Bake hazelnuts in an 8- to 9-inch pan in a 350 degree oven until dark gold under skins, about 15 minutes. Pour onto a towel and let stand until cool enough to touch, about 5 minutes. Rub nuts in towel to remove loose skins. Lift nuts from towel; discard skins.

In a blender or food processor, whirl nuts and liqueur to a smooth paste, scraping container sides often. Make sure all chunks are ground; they clog the pastry bag tip.

In a 1 1/2- to 2-quart pan, mix sugar with cornstarch. Add milk and stir over high heat until boiling. Remove from heat, add egg yolk, and stir to blend. Rub mixture through a fine strainer into a bowl; discard residue. Add chocolate to bowl and stir until melted. Add hazelnut mixture and stir to blend. Nest bowl in ice water and stir often until pastry cream is cool, about 12 minutes.

In a bowl with a mixer on high speed, whip cream until it holds soft peaks. Fold into pastry cream.

This recipe yields about 1 1/2 cups.

Yield: 1 1/2 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.