Boil 100 grams of sugar with 2 tablespoons of water in a small saucepan until the sugar caramelizes.
When it is amber, stir in the almonds.
Bring back to the boil and pour on a baking tray that is covered with baking paper.
After about 15 minutes it has cooled down and you can break it into small pieces. You can also crumble by grinding it in the blender.
Caramel almond cream
Put the lady fingers in the bowl and drizzle with 4 tablespoons of coffee.
Take a second bowl and whisk the four egg yolks with 70 grams of sugar. The mixture is good if it changes from a dark yellow color to light yellow and the mixture becomes thicker.
Add the flour and mix well.
Secure your bowl firmly and grab the pan with boiling milk with your left hand.
Carefully drip the milk with the egg yolks while stirring with the whisk. As a result, the egg yolks get used to the warmth and you won't get lumps.
When all the milk is stirred through, pour everything back into the pan.
Boil the mixture over low heat for 2 minutes while stirring with a wooden spoon.
Turn off the heat and first stir in the vanilla extract and then the tablespoon of butter.
In a second bowl, whisk the egg whites with a pinch of salt until firm peaks have formed. Sprinkle 1 tablespoon of sugar over the egg whites and whisk until the egg whites are stiff. You can check this by keeping the cup upside down. When the egg whites are sufficiently stiff, nothing will fall out.
Mix 3 tablespoons of praline with the stiff egg whites.
Mix the egg white praline mixture with the hot egg yolk mixture with a spatula. Not to firm, but mix gently. This to maintain the airiness.
Use 6 small bowls or 1 large bowl.
Place the drenched long fingers at the bottom.
Scoop the cream on top.
Place the bowl(s) in the refrigerator for at least 3 hours to cool down well.
Just before serving, sprinkle the praline over the dish.