Potato Pastry with Hazelnut Praline and Custard

Whisk the eggs with sugar and starch until smooth.

Bring the milk to a simmer (do not let it boil), then pour it in a thin stream into the egg-sugar mixture while stirring constantly.

Place over medium heat. Stirring constantly, bring the mixture until it thickens.

Remove from heat, add the chocolate, and stir until smooth. Cover with plastic wrap directly touching the surface and let cool.

Whip the heavy cream to soft peaks. Blend the custard base until smooth, then fold in the whipped cream.

Pipe the cream into 3.2 cm silicone half-sphere molds and freeze for 3 hours.

Unmold the half-spheres and fill them with a mixture of ready-made hazelnut praline and crushed almonds.