Instructions

for the namelaka

Sprinkle 2¼ teaspoons unflavored gelatin over ½ cup milk in small saucepan and let sit until gelatin softens, about 5 minutes. Heat gelatin mixture over medium heat, stirring constantly until gelatin dissolves and mixture is steaming, about 4 minutes. Remove from heat, stir in 8 ounces finely chopped bittersweet chocolate, and let sit for 5 minutes. Return saucepan to stovetop and cook over low heat, stirring constantly, until smooth, about 1 minute.
Remove from heat and let cool until warm to touch, about 15 minutes. Add 1¼ cups heavy cream and stir with silicone spatula until well combined. Transfer to bowl, cover tightly and refrigerate until fully set, at least 6 hours. (Namelaka can be refrigerated for up to 3 days.)

for the dough

Process 1½ cups (7½ ounces) all-purpose flour, 1 tablespoon sugar, and ½ teaspoon table salt in food processor until combined, about 3 seconds. Add 10 tablespoons chilled unsalted butter pieces and process until mixture resembles coarse cornmeal, about 20 seconds. Add 6 tablespoons ice water and process until all flour is moistened and little balls of dough form, about 10 seconds.
Transfer dough to floured counter and shape into 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days before using. (Wrapped dough can be frozen for up to 2 months. Defrost completely in refrigerator before using.)

for the praline

Line rimmed baking sheet with parchment paper. Sprinkle 1 cup (7 ounces) sugar in even layer over bottom of 12-inch skillet. Place skillet over medium heat and cook, without stirring, until about half of sugar is melted, 7 to 10 minutes. Continue to cook, stirring gently with spatula until sugar is straw yellow, about 1 minute. (Caramel will smoke.) Transfer to prepared sheet, tilting sheet to spread into thin layer, and let sit until caramel is fully cooled, about 20 minutes. (It is OK if caramel crystallizes.)
Break cooled caramel into pieces no larger than 1 inch and transfer to food processor. Process until finely ground, about 1 minute. Add ¾ cup creamy peanut butter and ½ teaspoon salt and process until combined; transfer to bowl and set aside until ready to assemble. (Praline can be stored in airtight container at room temperature for up to 1 week.)
Adjust oven rack to middle position and heat oven to 375 degrees. On floured counter, roll dough into ⅛-inch-thick oval. (Thickness of dough is critical. Size and shape it’s rolled into is not.) Using 3¾-inch round cutter, stamp out 12 rounds. Arrange rounds on inverted muffin tin, making sure each round is centered on each cup.
Carefully slide inverted muffin tin with dough rounds onto oven rack (readjusting rounds as needed if they move while transferring). Bake until dough is puffed and just beginning to brown, 7 to 8 minutes. Gently place inverted wire rack directly on rounds still on inverted muffin tin and continue to bake until shells are golden brown, 6 to 7 minutes. Remove wire rack from shells, transfer tin to wire rack, and let shells cool (still resting on tin) for 10 minutes. Transfer shells, right side up, to wire rack and let cool completely, about 30 minutes. (Baked and cooled shells can be stored in airtight container at room temperature for up to 2 days.)
Let namelaka sit at room temperature for 30 minutes. Stir praline well to recombine. Divide praline evenly among shells (about 4 teaspoons each), smoothing into even layer. Stir namelaka well with spatula until smooth. Transfer to piping bag fitted with ½-inch St. Honore, round, or star tip and pipe namelaka decoratively over praline in shells. Sprinkle with flake sea salt, if using. Serve.