Homemade Café Liégeois with PDO Isigny Cream

For the coffee cream:

Mix the cornstarch with a little cold milk.
Heat the rest of the milk with the espresso.
Beat the egg yolks with the sugar, then add the cornstarch mixture.
Pour the hot milk over the mixture while whisking.
Pour everything back into the saucepan.
Cook over low heat, stirring constantly, until thickened.
Pour into small glasses, cover with plastic wrap, and let cool completely.

For the whipped cream:

Whip the well-chilled PDO Isigny Cream with the icing sugar until stiff peaks form.
Refrigerate.
Pipe or spoon the whipped cream on top.
Garnish with roasted hazelnuts and grated chocolate.