I like to think of cream cheese frosting as cheesecake on cake. This recipe is quick and easy to prepare, and you can use it on cakes of many sorts, like a sponge cake, or a red velvet cake.
If you're unwilling to make a caramel for your pralin, then this method if for you. This recipe uses Hazelnuts, but you can use any other nut. Because it is cooked directly in the pan, there is no need to toast them in the oven first. It's a straightforward recipe that will leave you with a crunchy and sweet recipe.
This custard is great to use on tarts. It usually goes over a baked tart shell, and is topped with fruit, whipped cream, meringue or any other topping. It can also be used as a filling for pastries, and flavoured with liqueurs, melted chocolate, vanilla, pulverized almonds, pralin, macarons or any other component to give it your special twist.
Melt some chocolate, melt some butter, and you have a delicious icing for your cakes. Done right, this coating is good enough on its own. It's my personal practice that anytime a recipe has a flavouring option, I'll default to the one that uses rum, bourbon, cognac, or any other spirit. This recipe should be enough to coat a two-layer cake.