Praline Walnut or Hazelnut Cream

Toast the walnuts or hazelnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden.

Allow the toasted nuts to cool completely, then process them in a food processor until finely ground into a powder-like consistency.

In a heavy-bottomed saucepan, combine the granulated sugar with 2-3 tablespoons of water and heat over medium heat, stirring until the sugar dissolves.

Continue heating without stirring until the mixture turns a deep amber color, approximately 3-4 minutes, watching carefully to prevent burning.

Remove the caramel from heat and immediately stir in the ground nuts until well combined, then set aside to cool slightly.

In a separate bowl, beat the softened butter with an electric mixer or by hand until pale and creamy, approximately 2-3 minutes.

Gradually sift the confectioner's sugar into the beaten butter while mixing continuously until the mixture is light and fluffy.

Fold the cooled nut praline mixture into the butter and sugar cream until fully incorporated and the cream is uniform in color and texture.

Transfer the praline cream to a serving dish or divide among individual serving glasses and serve at room temperature or chilled, as desired.