4 dl cream
4 egg yolks
120 g sugar
960 g milk chocolate
5 cl cinnamon liqueur (70% vol)
Bring the cream to the boil. Beat the egg yolks with the sugar. When the cream boils, stir in the eggs and sugar like in a crème anglaise (80°C). Pour the mixture on to the chocolate and blend well. Towards the end, add the cinnamon liqueur.
Spread into moulds and allow to harden overnight.
Finishing and presentation
Once hardened, cut the filling into rectangles and plunge into tempered milk chocolate. On each praline, draw up single stripes with a praline fork.