24 eggs
18 yolks
1 lb. 5 oz. sugar
5 qt. heavy cream
2 lb. 8 oz. praline paste
1 lb. 12 ox. hazelnut croquant
1 lb. chocolate shavings

Whip the cream then set aside. Dissolve the sugar in the yolks and eggs, then whip until they reach their maximum volume. Now gently fold in the whipped cream, chocolate shavings and croquant, and praline paste. Pour into bouillon soup cups then cover with a slice of chocolate sponge and freeze. Recipe can be reduce for home kitchen use.