(*) Enough for 6 to 8 ramekins.
Parfait: cook one day in advance.
Wrap each soufflé dish (120 to 150 ml capacity) with a 10 cm high strip of baking paper or parchment paper, so that the dishes can be filled beyond their rim. Tie the paper with spaghetti or pin with paper clips.
Bring sugar to a boil in a small saucepan with water, boil a little. Whisk egg yolks in a beating bowl and pour in boiling syrup in a *thin* stream, stirring *throughout*. Whip the mixture to a pale yellow, fine-pored froth, meanwhile continuing to whip until cooled and nice and firm.
Mix the hazelnut paste or melted nougat with a few tablespoons of the egg mixture, then gently stir into the remaining foam with a whisk.
Whip the cream and fold into the parfait mixture in portions. Or vice versa. Pour into the ramekins provided and set in the freezer for at least five hours – preferably overnight.
Brittle:
Preheat oven to 170 °C.
Spread almond kernels evenly on a baking tray and toast in the oven until light brown. Melt the sugar in a saucepan with a few drops of juice from a lemon over medium heat and caramelize gently, stirring occasionally, until light brown. Add the flaked almonds, continue stirring briefly at low temperature, pour onto a lightly oiled baking sheet gi
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