Break the chocolate into pieces and place in a bowl. Set aside.
Place the milk, cream and praline paste in a pan and bring to the boil.
Beat the egg yolks with the sugar until you obtain a light, fluffy mixture.
Once boiling, pour the milk and cream over the egg yolks and then return to the pan and the heat. Stir constantly until the liquid thickens and coats the back of your spoon. If you have a thermometer, heat to 84'C.
Once cooked, pour the liquid onto the broken chocolate. Stir gently until the chocolate has melted and is fully incorporated into the mixture.
Pour the chocolate cream into glasses and then place in the fridge to set for at least 45 minutes.
Preheat the oven to 180'C.
Whisk the egg whites and sugar until light and fluffy. Fold in the flour, ground almonds and chopped hazelnuts.
Melt the butter and keep on the heat until it turns a dark brown colour.
Stir the beurre noisette into the almond mixture.
Spoon or pipe the mixture into flexible silicone moulds and bake for 10-12 minutes until firm and golden brown.
Dust with icing sugar.
Pour the double cream and espresso coffee into a syphon. Add the icing sugar and then screw the lid firmly shut. Charge the syphon with gas and then shake vigorously.
To serve: Squirt some of the emulsion on top of the cream, sprinkle on some chopped hazelnuts and finish with some financiers on the side.
«Vary the flavours of this dish by adding your favourite liqueur. Grand Marnier or cognac will compliment the chocolate very well.»